This casserole is easy to prepare and can be made ahead if you have a busy day coming up. It makes good use of leftover meat and is very filling.

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Recipe Summary test

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine sour cream, light cream, onion, chilies, salt and pepper. Stir in potatoes, chicken and 2 cups of the cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 1 hour and 15 minutes or until golden brown. Sprinkle with remaining cheese before serving.

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Tips

Editor's Note: Cooked turkey or ham can be substituted for the chicken.

Nutrition Facts

592 calories; protein 33.5g; carbohydrates 33.7g; fat 45g; cholesterol 136.5mg; sodium 956.7mg. Full Nutrition
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Reviews (19)

Rating: 4 stars
11/07/2007
I've made this twice now, and thought it was much better with a few adjustments. I sauted the onion, added a can of diced tomatoes and chilies (drained), then melted 8 oz cream cheese into the veggies in place of the cream. I used 3/4 the potatoes that it calls for and added some garlic powder and cumin as suggested by other reviewers. 3 star the first time I made it and 5 star the second time with changes! Read More
(23)
Rating: 5 stars
10/30/2008
My family really liked this reciped. I substituted evaporated milk for the cream. I also added about a Tbs of taco seasoning and real garlic for flavor. I had some real bacon pieces to use up and added them. The bacon really made it even better. Read More
(8)
Rating: 4 stars
11/20/2006
Very good recipe! Pretty easy to make, and very filling. We added a little bit of cayenne pepper and just a tiny bit of garlic powder for some extra flavor, but overall it was pretty good Read More
(6)
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Rating: 4 stars
01/30/2007
Great recipe! I give it 4 stars because a made a few changes. I used cream cheese instead of light cream, I used dried onion flakes instead of regular chopped onion, I added garlic powder, and a good 2 teaspoons of cumin. I also crunched up some tortilla chips and sprinkled across the top. I will definitely make again! Thanks! Read More
(5)
Rating: 4 stars
11/29/2010
It was good, but you need to triple the amount of green chiles in it. I put 7 oz. of chiles and it still needed more. Overall, it tasted pretty good for not have enough chiles. Just so you know these green chiles are not spicy. They just give it extra flavor! Read More
(5)
Rating: 4 stars
07/20/2009
I was able to use what I had to make this which was great. I used hashbrowns instead, and instead of cream I substituted half milk and half sour cream. Pretty tasty. Wished I would have crisped it on top more for some added texture. Read More
(4)
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Rating: 1 stars
11/13/2007
Sorry, this didn't work out well in my house. It was bland and dry and I wound up throwing a good portion of it away. Also--a 2 pound package of hash browns are WAY too many for this dish. Is this a typo? Read More
(3)
Rating: 2 stars
10/25/2007
This was not a great recipe for our family. The onions did not soften up during cooking and there did not seem to be enough liquid for the amount of hash browns. I'm not even tempted to try again with alterations. Read More
(2)
Rating: 4 stars
10/25/2011
Very quick and easy to make! It is also fairly versatile too. I discovered as I was making it, I didn't have any green chilies so I added a can of Rotel and a bit of salsa to it. Came out great! Read More
(2)