Cream of Chicken Potato Bake

Recipe by Iron Bloomers
READY IN: 55mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 4
    large potatoes, washed and sliced 1/2-inch thick
  • 1
    medium onion, peeled & sliced
  • 2
    tablespoons butter
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 14
    cup milk
  • salt & pepper
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DIRECTIONS

  • In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle with salt and pepper lightly. Repeat process until all potatoes and onions are used.
  • Combine soup and milk; whisk till blended; pour over potatoes.
  • Cover and bake at 325° for 45 minutes till hot and bubbly and potatoes test tender with a fork.
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