"This casserole is made creamy and tangy by Cheddar cheese, sour cream, and cream of chicken soup. Quick-Easy-Delicious. Always a favorite." — FOXWORTH
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potatoes, peeled and diced
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
salt to taste
ground black pepper to taste
shredded Cheddar cheese
Instead of dicing, I sliced the potatoes and boiled them just a little so that they were still firm. When adding other ingredients, I didn't mash them, because I didn't want a mashed potato casserole.. still wanted them chunky. I think boiling time would solve the soupy issue. I used cream of potato instead of cream of chicken, a little milk, and added pinch of salt, pepper, garlic, oregano, and basil. I used mozzarella and sharp cheddar cheese. Maybe I created my own recipe lol. This is definitely a recipe that needs tailoring according to your own personal taste.
I've made this recipe before using frozen hash browns and it was always one of my favorites. This recipe using mashed potatoes ruined the consistency. I served it for company and was very embarassed how soupy it turned out. I would not make this again.
This was easy to make and a nice change. The potatoes turn out very creamy and have a lot of flavor.
This was ok. I needed a cheesy potato recipe that didn't take too long and this one sounded good. I liked the idea of the chicken soup. I'll probably add some garlic salt to the mix next time for more flavor.
This was sooooo good however I made some changes. I used frozen southern hash browns that I heated in the microwave until the chill was off of them. I also did not add chopped onion and added almost a whole small container of sour cream. I will make this again.
my husband thought it was awesome. Although I added some olive oil about 2 tsps and I also added a large garlic clove. That helped with the flavor.
it was great when i added sour cream and ketchup after cooking
This was only okay to me. I was expecting a stronger flavor, but it was more subtle than I preferred.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Casserole I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 222
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