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Chicken Potato Casserole

Casserole Mixture

  • 1 (32-oz) package frozen shredded potatoes, thawed
  • 6 chicken breast halves, cooked and diced
  • 1/2 cup butter, melted
  • 1 can cream of chicken soup
  • 1 (12-oz) package shredded cheddar cheese
  • 1 small onion
  • 1 tsp. salt
  • 1 (8-oz) container of sour cream

Topping

  • 2 cups crushed cornflakes
  • 1/2 cup butter, melted

Spread the shredded potatoes in the bottom of a greased 9×13 inch baking dish. Arrange the chicken over the potatoes.

Combine the remaining ingredients for the casserole mixture. (Be sure to leave the 2 cups of crushed cornflakes and the 1/2 cup melted butter to the side for the topping). Pour the mixture over the chicken and potatoes.

Now, mix together the cornflakes and 1/2 cup butter that was set aside. Spread this mixture on top of the casserole mixture in the pan. Bake uncovered at 350 degrees for 45 minutes.

 

  • Gary Lee 5am-9am

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