Cheesy Chicken & Potato Casserole

Campbell's Cheesy Chicken & Potato Casserole Recipe

Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.

At a glance

Prep

15 min.

Total

1 hr.

Serves

6

Servings: about 1 1/3 cups each

Bake: 45 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 package (28 ounces) hash brown potatoes with onions and peppers, thawed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese or Colby Jack cheese
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups shredded cooked chicken
4 slices bacon, cooked and crumbled
2 tablespoons chopped fresh chives or thinly sliced green onion

How to Make It

  • 1

    Heat the oven to 375°F.  Spray a 13x9x2-inch baking dish with vegetable cooking spray.  Season the potatoes as desired.

  • 2

    Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.

  • 3

    Spread the potatoes in the baking dish.  Top with the chicken.  Spread the soup mixture over the chicken.  Cover the baking dish.

  • 4

    Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling.  Uncover the baking dish.  Sprinkle with the remaining cheese.

  • 5

    Bake, uncovered, for 5 minutes or until the cheese is melted.  Sprinkle with the bacon and chives before serving.

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RID#61697

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