Cheesy Chicken and Potato Casserole with Bacon

Ingredients

• Vegetable cooking spray
• 1 can Campbell's® Condensed Cream of Chicken Soup , 10.5 ounce
• 1 cup sour cream
• 2 cups shredded Cheddar cheese or Colby Jack cheese
• 0.5 cups milk
• 0.5 teaspoons garlic powder
• 0.25 teaspoons ground black pepper
• 1 package frozen diced potatoes , 28 ounce
• Salt
• 3 cups shredded cooked chicken
• 4 slices bacon , cooked and crumbled
• 2 tablespoons chopped fresh chives or thinly sliced green onion

Instructions

1. 1

   Heat the oven to 375 degrees F (190 degrees C). Spray a 13x9x2-inch baking dish with cooking spray.

2. 2

   Stir soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.

3. 3

   Spread potatoes in the baking dish. Season potatoes with salt and additional black pepper. Top with chicken. Spread soup mixture over chicken. Cover the baking dish.

4. 4

   Bake for 40 minutes or until potatoes are tender and mixture is hot and bubbling. Uncover the baking dish. Sprinkle with remaining cheese.

5. 5

   Bake, uncovered, for 5 minutes or until cheese is melted. Sprinkle with bacon and chives before serving.