Chicken Potato Casserole and Veg
by Tom Durkin
serves: 4
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This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake. Prep Time: 20 Minutes Cook Time: 60 Minutes. |
Ingredients: |
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5 oz |
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low fat/sodium cream of chicken soup |
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1/2 cup |
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sour cream |
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1/4 cup |
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milk |
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2 cup |
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cooked chicken - cubed |
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1 1/2 cup |
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shredded cheddar cheese |
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1 3/4 cup |
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frozen hash brown potatoes - thawed |
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3/4 cup |
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frozen peas and onions |
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3/4 cup |
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crushed potato chips |
Directions: |
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Preheat oven to 350.
In medium bowl - combine soup, sour cream, milk, chicken and half of the cheese. Spread 3/4 of this mixture into a greased, 2-qt baking dish.
Sprinkle hash browns, peas and onions over the top of the casserole and press down lightly. Then top the vegetables with the remaining soup mixture.
Sprinkle with remaining cheese and potato chips.
Bake, uncovered at 350 for 50-60 minutes. Let stand 10 minutes.
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