Chicken and Potato Casserole
Chicken and potato casserole is a classic comfort food that is easy to make and always a crowd-pleaser. It's perfect for an easy weeknight meal.
Servings: 6 people
Calories: 546kcal
Cost: $15.22
Equipment
- 13x9-inch baking dish
- mixing bowl
- whisk
- Measuring cups and spoons
Ingredients
- 32 oz package frozen cubed potatoes thawed
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups mild cheddar cheese shredded or your favorite
- ½ cup milk 2% or whole
- ½ teaspoon garlic powder
- 3 cups cooked chicken shredded
- 4 slices bacon cooked and crumbled, optional
- 2 Tablespoons green onions finely chopped, optional
Instructions
PREP OVEN AND BAKING DISH:
- Move the oven rack to the middle position.
- Preheat oven to 375 degrees F.
- Spray a 13x9 baking dish with non-stick cooking spray.
MAKE CASSEROLE:
- Evenly spread the potatoes into a prepared baking dish.
- Top with chicken.
- In a medium bowl, whisk together soup, sour cream, 1 cup cheese, milk, and garlic powder.
- Pour the soup mixture over the chicken.
BAKE CASSEROLE:
- Cover with foil and bake for 35-40 minutes.
- Remove the foil and sprinkle with the remaining cheese.
- Bake uncovered for 5-10 minutes or until the cheese is melted.
TO FINISH:
- Serve with bacon crumbles and green onions.
Notes
Store leftovers covered in the refrigerator or an airtight container.
Nutrition
Serving: 1.5cup | Calories: 546kcal | Carbohydrates: 34g | Protein: 34g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 766mg | Potassium: 964mg | Fiber: 3g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 31mg | Calcium: 366mg | Iron: 3mg