Cheesy Chicken and Potato Casserole with Bacon
Description
Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture, and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.
Ingredients
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Vegetable cooking spray
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1 (10 1/2 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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1 cup sour cream
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2 cups shredded Cheddar cheese or Colby Jack cheese
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1/2 cup milk
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1/2 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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1 (28 ounce) package frozen diced potatoes (hash browns) with onions and peppers, thawed
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Salt
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3 cups shredded cooked chicken
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4 slices bacon, cooked and crumbled
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2 tablespoons chopped fresh chives or thinly sliced green onion
Directions
1
Heat the oven to 375 degrees F (190 degrees C). Spray a 13x9x2-inch baking dish with cooking spray.
2
Stir soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.
3
Spread potatoes in the baking dish. Season potatoes with salt and additional black pepper. Top with chicken. Spread soup mixture over chicken. Cover the baking dish.
4
Bake for 40 minutes or until potatoes are tender and mixture is hot and bubbling. Uncover the baking dish. Sprinkle with remaining cheese.
5
Bake, uncovered, for 5 minutes or until cheese is melted. Sprinkle with bacon and chives before serving.