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Creamy Potato-Chicken Casserole

Hands-on time 15 mins
Total time 1 hr, 30 mins
Yield Makes 8 servings
Creamy Potato-Chicken Casserole not only appeals to the cook for its convenience but for its comforting taste and appeal.


  • 1 (28-oz.) package frozen cubed potatoes with onions and peppers
  • 1 1/4 cups Homemade Cream of Mushroom Soup
  • 3 cups chopped deli-roasted chicken
  • 1 (16-oz.) container sour cream
  • 2 cups (8 oz.) shredded sharp Cheddar cheese
  • Dash of hot sauce
  • 2 cups crushed white Cheddar cheese crackers

How to Make It

  1. Preheat oven to 350°. Microwave potatoes at HIGH 6 to 7 minutes or until tender. Let stand 5 minutes. Meanwhile, stir together Homemade Cream of Mushroom Soup, chicken, sour cream, Cheddar cheese, and dash of hot sauce. Stir in cooked potatoes. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with crushed crackers. Bake 45 to 50 minutes or until bubbly. Let stand 5 minutes before serving.