Chicken Potato Casserole
A creamy and cheesy casserole with tender chicken and potatoes, perfect for a comforting family meal.
Equipment
- Oven
- Casserole Dish
- Mixing Bowl
Ingredients
- 10.75 oz. condensed cream of chicken soup with herbs
- 8 oz. sour cream
- 0.5 tsp. salt
- 0.25 tsp. pepper
- 1.5 cups cheddar cheese shredded
- 28 oz. frozen hash brown potatoes with onions and peppers, thawed
- 2 cups rotisserie chicken shredded
- 1 cup croutons crushed
- 1 Tbsp. butter melted
- 1 tsp. fresh thyme (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a casserole dish with non-stick spray.
- In a large mixing bowl, whisk together the condensed cream of chicken soup and sour cream until smooth. Season with salt and pepper.
- Add shredded cheddar cheese, thawed hash browns, and shredded chicken to the bowl. Stir until well combined.
- Pour the mixture into the prepared casserole dish, spreading it evenly.
- In a small bowl, mix crushed croutons with melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 40-50 minutes, until the center is bubbling and the top is golden brown.
- Let the casserole sit for 10 minutes before serving. Garnish with fresh thyme if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.