Easy One-Bowl Creamy Potato & Chicken Casserole

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #2415

November 12, 2011

Categories: Chicken Casseroles



"This was made using full-fat sour cream, I recommend not adding in any salt until the end of mixing, 1/2 cup frozen thawed peas are a great addition to add to this TOPPINGS OPTION; instead of shredded cheddar cheese after baking… in a bowl combine 1/2 cup breadcrumbs with 1/4 cup freshly grated Parmesan cheese sprinkle on top of the casserole before baking then drizzle 2-3 tablespoons melted butter over the top, bake the same amount of time"

Original is 10 servings

Nutritional

  • Serving Size: 1 (210.5 g)
  • Calories 401.5
  • Total Fat - 18.8 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 272.5 mg
  • Sodium - 361.1 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1.9 g
  • Protein - 52.6 g
  • Calcium - 247.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F, then grease a 13 x 9-inch baking dish (or a casserole dish that will hold all ingredients).

Step 2

In a large bowl whisk the sour cream with condensed soup, melted butter, garlic powder and black pepper until smooth and combined.

Step 3

Gently mix in green onion, celery, chicken, potatoes and 1 cup shredded cheddar cheese. Season with salt if desired.

Step 4

Transfer to baking dish. Bake uncovered for about 30 minutes.

Step 5

Sprinkle the remaining 1 cup shredded cheddar cheese over the top and allow to melt.

Tips


No special items needed.

0 Reviews

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