Chicken Potato Casserole
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Diane Yost, Greensburg, Kansas taken from New Holland News
- Ready In:
- 1hr 5mins
- Serves:
- Units:
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ingredients
- 32 ounces shredded potatoes
- 6 chicken breasts, cooked and diced
- 1⁄2 cup butter, melted
- 1 (10 1/2 ounce) can cream of chicken soup
- 12 ounces cheddar cheese, shredded
- 1 onion, small diced
- 1 teaspoon salt
- 8 ounces sour cream
- 2 cups corn flakes, crushed
- 1⁄2 cup butter, melted
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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This dish is really good. We make a hash brown casserole like this but do not put chicken in this. The chicken was an added bonus. I used 5 chicken breasts. I sauteed the onions with a little garlic. No other ingredient changes were made. I did bump up the oven to 375 for 45-1 hour(I needed to get dinner done). I would definitely cook this dish for one hour if you are putting your oven at 350 degrees. Thx:)Reply
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Diane Yost, Greensburg, Kansas taken from New Holland News
