Ingredients for Chicken And Potato Casserole
- Potatoes
- 2 cups cooked chicken, shredded
- 1/2 cup sour cream
- 10.75 ounces (1 can) condensed cream of chicken soup
- 2 tablespoons butter
- Scallion
- 2 cups milk
- Cheddar Cheese
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How to Make Chicken And Potato Casserole
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- In a large bowl, combine 2 cups of milk, the sautéed onions, 10.75 ounces (1 can) of condensed cream of chicken soup, 2 cups cooked chicken, shredded, and 1/2 cup sour cream. Stir until well combined.
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
- Spread half of 3 pounds of shredded potatoes evenly in the bottom of the prepared baking dish. The layer should be about 1-2 inches thick.
- Pour half of the heated sauce over the layer of potatoes.
- Sprinkle 1 cup of shredded cheddar cheese over the sauce.
- Repeat layers with the remaining potatoes, sauce, and cheese.
- Bake for 30-45 minutes, or until the casserole is bubbly and the potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
13g
Fat
212g
Carbs
23g
