My poor family endures countless attempts at new recipes from me - this one included. Everybody loved it! Two days after I made it, I asked Lucas what he wanted for dinner. He said, "That cheesy chicken casserole thing with bacon you made the other night." I guess it's a keeper!
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.
Vegetable cooking spray
1 can (10-3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese or Colby Jack cheese
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 pkg. (28 oz.) frozen Potatoes O'Brien (hash browns with onions/peppers), thawed
salt
3 cups shredded cooked chicken
4 slices bacon, cooked and crumbled
2 Tblsp. chopped fresh chives or thinly sliced green onion
Heat oven to 375 F. Spray a 13 x 9 x 2" baking dish with cooking spray.
Stir the soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.
Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
Bake for 40 minutes or until potatoes are tender and mixture is hot and bubbling. Uncover and sprinkle with remaining cheese.
Bake, uncovered, for 5 minutes or until cheese is melted. Sprinkle with bacon and chives before serving.
From the kitchen of Campbell's Kitchen.
Photo credit: Campbell's Kitchen.
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