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Chicken and Potato Casserole
Chicken and Potato Casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
"Creamy chicken and potato casserole made with pantry staples like soup, corn, and dairy products - a delicious and simple dinner option."
Ingredients:
  • 4 potatoes, peeled and cubed, or more to taste
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1.5 cups canned chicken, drained
  • 0.33333334326744 cup sour cream
  • 2 tablespoons salted butter, melted
  • 1 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat the bottom of a large baking dish with olive oil.
  • In a large pot, submerge the potatoes in salted water and bring to a boil. Simmer on medium-low heat until half cooked, approximately 10 minutes. Then, drain the potatoes and transfer them into the prepared baking dish.
  • In a large bowl, mix together corn, condensed soup, chicken, milk, sour cream, and melted butter until well combined. Spread the mixture evenly over the potatoes in the baking dish and cover with aluminum foil.
  • After baking for 20 minutes, take it out, remove the foil, and generously sprinkle Cheddar cheese on the casserole. Place it back in the oven until the cheese is melted, around 10 minutes.

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