Chicken Potato Casserole
Diane Yost, Greensburg, Kansas taken from New Holland News
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INGREDIENTS
Nutrition- 32ounces shredded potatoes
- 6
- 1⁄2
- 1(10 1/2 ounce) can cream of chicken soup
- 12
- 1
- 1teaspoon salt
- 8ounces sour cream
- 2cups corn flakes, crushed
- 1⁄2
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DIRECTIONS
- Spread shredded potatoes in the bottom of a greased 9 x 13 baking dish.
- Arrange chicken over potatoes.
- Combine the remaining ingredients, except topping.
- Pour over chicken.
- Mix together the cornflakes and butter. Spread on top.
- Bake, uncovered, at 350° F for 45 minutes.
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