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Cheesy Chicken & Potato Casserole

An image of prepared Cheesy Chicken & Potato Casserole showing potatoes with onions & peppers, Campbell's® Condensed Cream of Chicken Soup, sour cream, Cheddar cheese, shredded cooked chicken or turkey and bacon in a dish topped with chives or green onions.
  • prep time: 10 min
  • total time: 55 min
  • serves: 6 people
  • calories: 514 1 serving

Comfort food never goes out of style, and this Cheesy Chicken & Potato Casserole is essential comfort food.  Since it's one of those dishes that you can throw together without a lot of prep, it's a great way to use up leftover chicken or turkey and other ingredients you have on hand.  Just layer frozen potatoes with chicken or turkey, top with a creamy, cheesy sauce made with cream of chicken soup, sour cream and Cheddar cheese and bake.  Cheesy Chicken & Potato Casserole is also a great make-ahead dish- see the tip below for how!

Ingredients

  • 1 package (28 ounces) frozen potatoes with onions and peppers, thawed
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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
  • 3 cups shredded cooked chicken or turkey
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives or thinly sliced green onion

Instructions

  • 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.

  • Step 1

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

  • Step 2

    Stir the soup, sour cream, 1 cup cheese, milk and garlic powder 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.  Uncover the baking dish.  Sprinkle with the remaining 1 cup cheese.

  • Step 5

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

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Calories 490
Total Fat 25 g
Sat. Fat 13 g
Trans Fat 0 g
Cholesterol 125 mg
Sodium 824 mg
Total Carb 29 g
Dietary Fiber 2 g
Sugar 2 g
Protein 38 g
Vitamin D 2 %DV
Calcium 25 %DV
Iron 5 %DV
Potassium 7 %DV
Calories 514
Total Fat 28 g
Sat. Fat 13 g
Trans Fat 0 g
Cholesterol 127 mg
Sodium 872 mg
Total Carb 29 g
Dietary Fiber 2 g
Sugar 2 g
Protein 38 g
Vitamin D 2 %DV
Calcium 26 %DV
Iron 5 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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