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Name: Chicken Potato Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 10 ounce Condensed cream of chicken soup; 1 cup Sour cream; 1/4 cup milk; 2 cups Chicken cooked and cubed; 1 1/4 cups Cheddar cheese shredded; 3 cups Hash Browns frozen; 1 1/2 cups Peppers and onions frozen; 1 1/2 cups Potato chips crushed

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INGREDIENTS

10 ounce Condensed cream of chicken soup
1 cup Sour cream
1/4 cup milk
2 cups Chicken ; cooked and cubed
1 1/4 cups Cheddar cheese ; shredded
3 cups Hash Browns ; frozen
1 1/2 cups Peppers and onions ; frozen
1 1/2 cups Potato chips ; crushed

INSTRUCTIONS

Preheat ove to 350?. 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? for 50 - 60 min. or until bubbly. Let stand for 5 - 10 min. before serving.

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve, potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350? for 60 - 70 min. until bubbly. Then top with crushed potato chips and bake 5 -10 min. longer.

NOTES

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Chicken Potato Casserole

10 ounce Condensed cream of chicken soup
1 cup Sour cream
1/4 cup milk
2 cups Chicken cooked and cubed
1 1/4 cups Cheddar cheese shredded
3 cups Hash Browns frozen
1 1/2 cups Peppers and onions frozen
1 1/2 cups Potato chips crushed

Preheat ove to 350?.  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? for 50 - 60 min. or until bubbly.  Let stand for 5 - 10 min. before serving.

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.  Wrap casserole in freezer wrap or heavy duty foil and freeze.  Reserve, potato chips in pantry.  To thaw and bake, let thaw overnight in refrigerator.  Uncover and bake at 350? for 60 - 70 min. until bubbly.  Then top with crushed potato chips and bake 5 -10 min. longer.

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 8

Calories: 660
Calories from Fat: 385 (58%)

Amt Per Serving		% DV

	Total Fat 42.8g	57 %
	Saturated Fat 14.9g	75 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 10.8g
Cholesterol 74.4mg		23 %
Sodium 648.1mg		22 %
Potassium 1124.5mg		30 %
Total Carbohydrate 49g		14 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 44.7g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 660

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