Creamy Chicken and Potatoes Casserole
Creamy Chicken and Potato Casserole recipe filled with tender chicken, veggies, and tender potatoes in a tasty creamy sauce.
Servings: 6
Equipment
Ingredients
- 3 cups cooked shredded chicken I used part of a rotisserie chicken
- 28 oz frozen bag potatoes O'Brien or regular hash browns
- 3/4 cup sour cream
- 10 oz can cream of chicken soup
- 1/2 cup milk
- 12 oz bag frozen broccoli
- 2 cups shredded cheddar cheese
- 1/2 cup cooked crumbled bacon
- 1/2 cup sliced green onions
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
Instructions
- Preheat oven to 350 °F.
- Spray a 9x13 baking dish with non stick spray.
- To a large bowl, add in the chicken, frozen potatoes, sour cream, cream of chicken soup, milk, broccoli, 1/2 cup of the cheese, bacon, green onions, and seasonings. Stir well.
- Put into the baking dish and distribute evenly.
- Sprinkle the remaining cheese over the top. Cover with foil and bake for 50 minutes.
- Remove the foil and bake for an additional 20 minutes.
Nutrition
Calories: 547kcal | Carbohydrates: 35g | Protein: 37g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 127mg | Sodium: 979mg | Potassium: 864mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1225IU | Vitamin C: 63mg | Calcium: 384mg | Iron: 3mg