Recipe by Campbell's Kitchen
"Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please."
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Vegetable cooking spray
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
shredded Cheddar cheese or Colby Jack cheese
ground black pepper
1 (28 ounce) package
frozen diced potatoes (hash browns) with onions and peppers, thawed
shredded cooked chicken
bacon, cooked and crumbled
chopped fresh chives or thinly sliced green onion
Due to a picky husband, I replaced the diced potatoes with onions and peppers (and green onion) with sliced potatoes only.Instead of shredded chicken I left it in chunks for quicker prep time. I also tossed in a can of cream of cheddar soup. Followed the rest as is and it turned out delicious!
This dish was great! I modified it by using fresh diced potatoes. (I microwaved the potatoes for 3 minutes first) I browned the chicken and potatoes and seasoned them with garlic salt, pepper and mrs dash. I then sautéed fresh red peppers, onions and garlic and topped the chicken and potatoes with it. For the soup mixture I added cheddar cheese soup instead of a cup of cheese and plenty of seasoning. I poured it over the top and baked. Then I topped the dish with 1/2 cup cheddar cheese and 1/2 cup pepper jack and the crumbled bacon and browned 10 more minutes ! It turned out to be delicious! Even my 6yr old (who hates potatoes) loved it.
I made this yummy casserole JUST AS THE RECIPE STATED! It was fantastic...like eating a loaded baked potato with chicken. I will definitely make this again and will save it for a casserole to take to a friend in need!
Omg! This was so good! Well I rarely make dishes like this but I had all the ingredients for the most part. I boiled the chicken and put about 10 or so hash browns in a pot with a bit of water to soften them up. While that stuff was cooking, I cooked the bacon and set it aside. Then sautéed red onion in the bacon drippings.
Really good casserole, however it is really just hash-brown casserole with added chicken and bacon. I used hash-browns with onions and peppers. I also cooked my chicken in oil with salt, pepper and two cloves crushed garlic before shredding. I am not a fan of cream of chicken so I used cream of celery, as I usually do and a mixture of cheddar and velveeta for the cheese. Sometimes I make this with cubed ham and broccoli instead of chicken and bacon. Both variations are really good and my 4 kids devour it. Anything all your children will eat is a plus in my book!!
Very quick and easy meal. Sometimes we even keep out the chicken.
I tried this recipe for the first time, and I like it. I think the soup/sour cream mixture needs some more flavor.
Maybe another herb or spice, other than pepper and garlic powder.
I used fresh vegetables instead of frozen. Took longer to bake but very good. I also used more bacon. I would redo this dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Chicken and Potato Casserole with Bacon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 356
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