In this cheesy chicken and potato casserole, frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture, and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.
Ingredients
- Vegetable cooking spray
- 1 , 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 , 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
Heat the oven to 375 degrees F (190 degrees C). Spray a 13x9x2-inch baking dish with cooking spray.
-
2
Stir soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.
-
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
Bake for 40 minutes or until potatoes are tender and mixture is hot and bubbling. Uncover the baking dish. Sprinkle with remaining cheese.
-
5
Bake, uncovered, for 5 minutes or until cheese is melted. Sprinkle with bacon and chives before serving.
Nutrition Facts
Per serving
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