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Cheesy Chicken & Potato Casserole

Cheesy Chicken & Potato Casserole

4.61 18

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.

serves 6 people

Ingredients

cost per recipe: $11.44

The price is determined by the national average.

  • 1

    package (28 ounces) diced hash brown potatoes with onions and peppers, thawed

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    cup sour cream

  • 2

    cups shredded Cheddar cheese or Colby Jack cheese

  • 1/2

    cup milk

  • 1/2

    teaspoon garlic powder

  • 1/4

    teaspoon ground black pepper

  • 3

    cups shredded boneless, skinless chicken breasts, cooked

  • 4

    slices bacon, cooked and crumbled

  • 2

    tablespoons chopped fresh chives or thinly sliced green onion

view nutrition info

How to Make It

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.
Step 1

Heat the oven to 375°F.  Spray a 13x9x2-inch baking dish with vegetable cooking spray.  Season the potatoes as desired.

Step 2

Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.

Step 3

Spread the potatoes in the baking dish.  Top with the chicken.  Spread the soup mixture over the chicken.  Cover the baking dish.

Step 4

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.

Step 5

Bake, uncovered, for 5 minutes or until the cheese is melted.  Sprinkle with the bacon and chives before serving.

Recipe Tips

  • Make Ahead Freezer Meal: Omit or reserve bacon and chives as optional toppings.  Assemble as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze.  From frozen, cover and bake for 1 hour 30 minutes or until hot.  Or, thaw in the refrigerator, cover and bake for 1 hour or until hot.  Sprinkle with optional bacon and green onions before serving, if desired.
  • Make this recipe even better for you by reducing the bacon to 2 slices and substituting reduced fat sour cream and 2% fat Cheddar cheese for the regular.  Also, reduce the cheese to 1 cup, using half in the soup mixture and sprinkling the rest on top as shown above.
  • You can save on prep time by mixing the chicken, potatoes and soup mixture, then spooning it into the baking dish instead of layering.
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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

(18)
  • Samantha C.

    February 5, 2017

    Easy to make...

    Recipe was easy to make and was a hit with the family. The only thing I did flavor to taste by adding more cheese than what the recipe called for.

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    (1) (0)
  • Stacey J.

    March 13, 2019

    OMG....Sooooo delicious

    My husband I devoured this casserole last night. I made a couple of minor adjustments by adding some fresh mushrooms and celery and threw in a couple of pinches of soul food seasoning. Will definitely make this one again. Empty plates and very full tummies. I highly recommend this dish.

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    (0) (0)
  • Margaret B.

    February 3, 2019

    Margaret

    Tried the Cheesey chicken and potato cassorole Friday night. It was delicious! The whole family liked it! The leftovers were even better for lunch the next day!

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    (0) (0)
  • No T.

    December 12, 2018

    Recipe not super clear

    Doesnt really say not to use frozen potatoes or to fry frozen potatoes first or to cook potatoes at all. Waste of 12 dollars. Been cooking for 1 1/2 hours and still cold

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    (0) (0)
    Campbell's Kitchen December 17, 2018

    We're sorry that you weren't clear on the recipe instructions! You do not need to pre-cook the hash brown potatoes, but we do call for them to be thawed before adding them to the recipe, and the recipe's cook time was based on using thawed potatoes. We do hope you will give the recipe another try!

  • Elizabeth J.

    September 15, 2018

    cheesy goodness

    maybe a little less potato but it was so good and filling I want to make it again. I halved the recipe and when I split the bag of potato it was 2 cups. For two of us I think only 1 C potato if you can't find the potato hash with onions and pepper add 1/4 C mixed onion and red pepper to the potato 1 C chicken 1/2 C cheese 1/2 can of the soup and half cup sour cream season with pepper and garlic to taste sprinkle cheese at the finish then add bacon and green onions and serve. delish

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