Video:Freezer to Oven Chicken Potato Casserolewith Stephanie Gallagher
This chicken potato casserole is a terrific, make-ahead meal. It tastes great when baked right away and tastes terrific when frozen, thawed and baked later, too.See Transcript
Transcript:Freezer to Oven Chicken Potato Casserole
Hi, I'm Stephanie Gallagher for About.com, and today, we're making a freezer-to-oven chicken potato casserole from our Busy Cooks site.
Ingredients for Chicken Potato Casserole
For this recipe, you will need:
- 1 can or carton of condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup milk
- 2 cups cubed cooked chicken - rotisserie chicken works well, but any leftover chicken will work in this casserole
- 2-1/2 cups shredded cheddar cheese, divided
- 3 cups frozen hash browns, thawed
- 1-1/2 cups frozen peppers and onions, thawed
- 1-1/2 cups crushed potato chips
Instructions for Making Chicken Potato Casserole
Preheat the oven to 350 degrees. Place the cream of chicken soup, sour cream, milk, chicken and half of the cheese in a mixing bowl, and stir until well combined.Spread about three-quarters of this mixture in a greased 2-quart casserole dish. Smooth it over with your spatula. Now top with the thawed hash browns and then the thawed peppers and onions. Press down with your fingers lightly.
Additional Instructions for Chicken Potato Casserole
Now top with the remaining soup mixture. Sprinkle on the remaining cheddar cheese. And then top that with the potato chips. Bake the casserole for 50-60 minutes if you're eating it right away. To freeze, cover the casserole with heavy duty foil. Let the casserole thaw overnight in the fridge before baking, and add an extra 10 minutes to the baking time.And here's your chicken potato casserole.
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