Chicken Potato Casserole
Raw potato cubes, shredded chicken, bacon and mixed vegetables baked in cream of chicken and cream of potato soup under cheddar, mozzarella and crispy fried onions. Serves 6.
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Ingredients
- 1 can condensed cream of chicken soup 10.5 ounces
- 1 can condensed cream of potato soup 10.5 ounces
- 1/2 cup sour cream
- 3/4 cup milk
- 1/2 teaspoon poultry seasoning
- 2 cups cheddar cheese shredded, divided
- 1 cup frozen mixed vegetables
- 1/2 cup bacon cooked and crumbled
- 1/4 cup onion chopped
- 4 cups cooked chicken shredded
- 5 medium russet potatoes peeled and cut into 1/2-inch cubes (about 2 pounds)
- 1 cup mozzarella cheese shredded
- 1 cup fried onions crispy, from a can
Instructions
- Set an oven rack in the middle position and heat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray, and spray one side of a sheet of foil big enough to cover the dish.
- In a large bowl, mix the cream of chicken soup, cream of potato soup, sour cream, milk, poultry seasoning and 1 cup of the cheddar.
- Fold in the frozen mixed vegetables, bacon, onion, chicken and potatoes.
- Spread the mixture in the baking dish and cover it with the foil, sprayed side down. Bake for 60 to 75 minutes, until the potatoes are fork-tender. Larger potato pieces need longer.
- Sprinkle the remaining 1 cup of cheddar and the mozzarella over the top, then the fried onions. Bake uncovered for 8 to 10 minutes, until the cheese is melted, the casserole is bubbling and the center reaches 165°F on a food thermometer.
Notes
Cut the potatoes into 1/2-inch cubes; bigger pieces need longer. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 768kcalCarbohydrates: 47.9gProtein: 51.1gFat: 41gSodium: 1392mgFiber: 4.7gSugar: 5.5g