Chicken Potato Casserole
"Diane Yost, Greensburg, Kansas
taken from New Holland News"
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
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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Reviews
-
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:)
RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.
