Menu Enter a recipe name, ingredient, keyword...

Chicken Potato Casserole


Rate this recipe 0/5 (0 Votes)


  • 2 cans cream of chicken soup with herbs
  • 1 cup sour cream
  • 1/3 cup milk
  • 2 cups cubed cooked chicken
  • 1 1/4 cups shredded cheddar cheese
  • 3 1/2 cups southern style hash browns
  • thawed
  • 1 1/2 cups peppers and onions
  • 1 1/4 cups shredded cheese


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350 degrees. In bowl, combine 1 can soup, sour cream, milk, chicken, and 1 1/4 cup cheese.

Step 2

Spread mixture in 2 quart baking dish.

Step 3

Place hash brown and peppers and onions over top of mixture and press down lightly.

Step 4

Then spread last can of soup over top and sprinkle reamaining cheese.

Step 5

Bake unovered for 50-60 minutes or until bubbly.

Step 6

Let stand 5-10 minutes before serving.


You'll also love

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Chicken and Rice Casserole Super Bowl Potatoes