Chicken And Potato Casserole
Making a cheesy chicken and potato casserole is super easy and the result is a creamy, cheesy casserole with juicy chicken and tender potatoes.
Equipment
- 16x9 Baking Dish
Ingredients
- 2 pound Yukon or red potatoes, washed & diced
- 1 pound cooked chicken, chopped
- 1 cup corn
- 10 ounce can of cream of chicken
- 1/2 cup sour cream
- 4 slices bacon, chopped
- 2 cup shredded cheddar cheese
- salt & pepper to taste
Instructions
- First, wash and slice the potatoes and prep the chicken. I like the chicken chopped nicely because it gets distributed throughout the casserole unlike big chunks.
- Preheat the oven to 375℉.
- In a small bowl combine the cream of chicken with the sour cream. Then, in the baking dish add all the ingredients together minus the cheese. Give the mix a taste for salt and pepper.
- Cover the dish with foil then bake for 30 minutes. Cook the bacon while the dish is cooking, then chop it up. Remove the foil after the time is up for the casserole then add the cheese and bacon.
- Place the casserole back in the oven uncovered and allow the cheese to melt. This will take about 20 minutes.
- Lastly, allow the casserole to cool before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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