#182: Chicken Potato Casserole

This isn't pretty so I wouldn't serve this at a party, but I enjoyed it!!

I'm glad we are finally eating this because I froze it in my 8x8 glass pan and I want it back!  See, this is why you need to stock up on foil pans when freezer cooking.  : )

Brian has made it quite clear that he does not like frozen potatoes in his meals.  You think I'd eventually get the hint.  But alas, I keep trying to drag him kicking and screaming over to the "casserole" side.  It's not working.  As I was about to serve this I knew he would not enjoy this meal....especially since I was serving it on the same night that Little Caesars had their $4 pizza special.  Can you see where this is going??   I loved this.  I could have probably eaten the entire pan.  Brian ate about 3 bites...and later went out and got a pizza and breadsticks for dinner.  I have to give him credit though, he did try it.  I appreciate that!  And lesson learned: no more meat/potato casseroles!!


10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken (I used 1 c)
1-1/4 cups shredded Cheddar cheese (I used 1/4 c)
3-1/2 cups frozen hash brown potatoes, thawed (I used 3 c)
1-1/2 cups frozen peppers and onions, thawed (I omitted)
1-1/4 cups shredded Cheddar cheese (I used 1/4 c)
1-1/2 cups crushed potato chips (I used about 1 oz baked potato chips)


Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.  Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.  Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.


To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.