Easy One-Bowl Creamy Potato and Chicken Casserole

Test Kitchen Notes; I have made this using lower fat sour cream the flavor and texture was just not as good for best results use full-fat sour cream, do not add in any salt until the end of mixing, 1/2 cup frozen thawed peas are a great addition to add to this

TOPPINGS OPTION; instead of shredded cheddar cheese after baking… in a bowl combine 1/2 cup breadcrumbs with 1/4 cup freshly grated Parmesan cheese sprinkle on top of the casserole before baking then drizzle 2-3 tablespoons melted butter over the top, bake the same amount of time

Servings 4 large/6 small

Ingredients:

1 (8-ounce) container sour cream

1/4 cup melted butter

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 teaspoon garlic powder (garlic lovers increase to 1-1/2 teaspoons)

1 teaspoon fresh ground black pepper

1 green onion, chopped (can use 1/4 cup chopped yellow onions)

1 celery rib, diced (optional I like to add it in for extra crunch)

1-1/2 cups chopped cooked chicken (can use turkey)

3 potatoes, cooked and cubed (about 2-1/2 pounds)

2 cups shredded cheddar cheese, divided (see note on heading for another option to top the casserole)

salt (optional and to taste)

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish (or a casserole dish that will hold all ingredients).

In a large bowl whisk the sour cream with condensed soup, melted butter, garlic powder and black pepper until smooth and combined.

Gently mix in green onion, celery, chicken, potatoes and 1 cup shredded cheddar cheese.

Season with salt if desired.

Transfer to baking dish.

Bake uncovered for about 30 minutes.

Sprinkle the remaining 1 cup shredded cheddar cheese over the top and allow to melt.

Related posts:

Creamy Potato Casserole

One Bowl Chicken Spaghetti Casserole

Easy One-Bowl Broccoli Casserole

Quick “N” Easy One Bowl Chicken Stuffing Bake

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