I really liked this. My oldest son and my husband said they didn’t care for this. I tweeked it a little. I didn’t add the peppers or onions, I added a whole container of sour cream and 2 full bags of cheese. It was a little soupy. I thought this tasted fantastic. Oh and instead of baking it I threw it in the crock pot. I didn’t add the potato chips either.

Chicken Potato Casserole

10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

Related posts:

1. Chicken Potato Crockpot Casserole
2. Chicken and Ham Casserole
3. Cheesy Chicken Rice Recipe
4. Recipe Swap Monday – Cheesy Crock Pot Chicken Jolene
5. Easy Ham and Noodles

8 Responses to “Chicken Potato Casserole”