Potato Chicken Delight Recipe

5 1
Publisher Photo

Potato Chicken Delight Recipe

Be the first to add a review
5 1
Publisher Photo
French-fried onions, potato chips and cheddar cheese provide a pleasant golden color to this dish. It's a meat-and-potato lover's dream come true!— Nicki Ussery, Mt. Sterling, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup sour cream
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1/2 cup crushed sour cream and onion potato chips
  • 1/2 cup crushed french-fried onions

Directions

In a large bowl, combine the soup, sour cream, milk and salt. Stir in chicken and 1-1/2 cups cheese. Stir in potatoes. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes.
Uncover; sprinkle with remaining cheese. Top with potato chips and onions. Bake 10-15 minutes longer or until edges are bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 8 servings.
Originally published as Potato Chicken Delight in Casserole Cookbook 2001, p38

Nutritional Facts

1 cup: 381 calories, 20g fat (11g saturated fat), 82mg cholesterol, 720mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 22g protein.

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup sour cream
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1/2 cup crushed sour cream and onion potato chips
  • 1/2 cup crushed french-fried onions
  1. In a large bowl, combine the soup, sour cream, milk and salt. Stir in chicken and 1-1/2 cups cheese. Stir in potatoes. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes.
  2. Uncover; sprinkle with remaining cheese. Top with potato chips and onions. Bake 10-15 minutes longer or until edges are bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 8 servings.
Originally published as Potato Chicken Delight in Casserole Cookbook 2001, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato Chicken Delight

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review