Description
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Ingredients
- 1 tablespoon olive oil
- 4 each 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 ½ cups canned chicken, drained
- ½ cup milk
- ⅓ cup sour cream
- 2 tablespoons salted butter, melted
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked
- about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn
- condensed soup
- chicken
- milk
- sour cream
- and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven
- discard aluminum foil
- and sprinkle Cheddar cheese on top of the casserole. Bake until melted
- another 10 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8