Chicken Potato Casserole

1. 1

   Preheat oven to 350 degrees. In a 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.

2. 2

   Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture.

3. 3

   Sprinkle with remaining cheese and potato chips.

4. 4

   Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.

5. 5

   To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.

6. 6

   Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry.

7. 7

   To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.

8. 8

   Then top with crushed potato chips and bake 5-10 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.