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My review
Chicken and Potato Casserole
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kimw37
"This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make."
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Ingredients
1 h servings 354Original recipe yields 8 servings (1 casserole)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
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Footnotes
- Cook's Note:
- You can cook and shred chicken instead of using canned if preferred.