Frozen hash browns are the secret ingredient in this casserole that not only adds flavor but also shortens the prep time. Simply layer hash browns and chicken and top with our Cream of Chicken soup combined with sour cream and cheese. Let it bake until the fabulous flavor infuses the dish. Since this recipe is sure to become a family favorite, you may want to make two. One to eat now and one to freeze for later. Click on “recipe tips” below to see how.
cost per recipe: $11.44
The price is determined by the national average.
package (28 ounces) diced hash brown potatoes with onions and peppers, thawed
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup sour cream
cups shredded Cheddar cheese or Colby Jack cheese
teaspoon garlic powder
teaspoon ground black pepper
cups shredded boneless, skinless chicken breasts, cooked
slices bacon, cooked and crumbled
tablespoons chopped fresh chives or thinly sliced green onion
Heat the oven to 375°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Season the potatoes as desired.
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. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.