September 9, 2008

Easy Chicken Potato Casserole


10 oz. can condensed reduced fat and sodium cream of chicken soup

1 cup sour cream

1/4 cup milk

2 cups cubed cooked chicken

1-1/4 cups shredded Cheddar cheese

3-1/2 cups frozen hash brown potatoes, thawed

1-1/2 cups frozen peppers and onions, thawed

1-1/4 cups shredded Cheddar cheese

1-1/2 cups crushed potato chips


Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

No comments: