Chicken Potato Casserole
By lwrighty
Ingredients
- 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
Details
Level of difficulty Average
Cost Average budget
Preparation
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.
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Chef Tips and Tricks
You're watching: VIDEO: Crispy Zucchini Potato Cakes
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 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
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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