Great easy recipe.

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Recipe Summary

prep:
5 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.

  • Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.

  • Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.

  • Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

Nutrition Facts

387 calories; protein 13.4g; carbohydrates 28.5g; fat 31.3g; cholesterol 65.5mg; sodium 820.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2015
Great recipe I also added smashed up potato chips to the top for some crunch!!! Read More

Most helpful critical review

Rating: 2 stars
09/24/2015
Since the ingredients didn't specify frozen hashbrowns I made with freshly shredded pre-baked russet potatoes and I think it may need the frozen because my potatoes were mushy. Also there was too much soup/cream cheese topping for me but maybe it just seemed like this because I cooked in a casserole dish (3 qt I believe) like instructions stated but I think it should state that you need to use a 13x9 pan for more surface area of potato to soup mixture. Make sure to use FROZEN hashbrowns use a 13x9 pan add some seasoning to potatoes and use less of the soup mixture to top potatoes. Also make sure you use the fat free condensed soup because I didn't and I think it contributed to the oil that was at top of the finished dish. Read More
(3)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/24/2015
Since the ingredients didn't specify frozen hashbrowns I made with freshly shredded pre-baked russet potatoes and I think it may need the frozen because my potatoes were mushy. Also there was too much soup/cream cheese topping for me but maybe it just seemed like this because I cooked in a casserole dish (3 qt I believe) like instructions stated but I think it should state that you need to use a 13x9 pan for more surface area of potato to soup mixture. Make sure to use FROZEN hashbrowns use a 13x9 pan add some seasoning to potatoes and use less of the soup mixture to top potatoes. Also make sure you use the fat free condensed soup because I didn't and I think it contributed to the oil that was at top of the finished dish. Read More
(3)
Rating: 5 stars
06/22/2015
Great recipe I also added smashed up potato chips to the top for some crunch!!! Read More
Rating: 5 stars
10/09/2014
I used this as a base recipe (because I wanted to make cheesy potatoes with cream cheese in it) and added some extras. I made this recipe with homemade gluten-free cream of chicken soup. I also added a finely chopped white onion and some fresh garlic. Then to the soup mixture I added 1/2 cup of greek yogurt to give it a bit of tang. My family absolutely DEVOURED this - even my picky husband loved it. It made quite a large batch so I froze half to use for a later meal. Two thumbs up! Read More
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Rating: 3 stars
07/23/2016
I don't like to criticize another cook's recipe but this just seemed to be lacking something. Seemed a little bland. I mixed some cheese into the actual casserole because I thought it seemed to be missing something when I was making it. Not a bad recipe and I think with a little tweaking would be pretty good. Maybe some meat? Read More
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