Chicken and Potato Casserole
Description
With a trio of canned goods from your pantry (soup, corn, and chicken), some potatoes, and a few dairy products, this chicken and potato casserole is an easy choice for dinner.
Ingredients
•
1 tablespoon olive oil
•
4 potatoes, peeled and cubed, or more to taste
•
1 (15 1/4 ounce) can whole kernel corn, drained
•
1 (10 1/2 ounce) can condensed cream of chicken soup
•
1 1/2 cups canned chicken, drained
•
1/2 cup milk
•
1/3 cup sour cream
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2 tablespoons salted butter, melted
•
1 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
3
Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
4
Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.