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!
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.
* 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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