Potato/Chicken/Cheesey Casserole

This recipe is 'similar' to the Chick 'n Hash Brown Bake recipe that's also listed in this 'casserole' category... we like this recipe a whole lot. 

Ingredients:

2 lb. bag of frozen hash brown potatoes, but then thawed.
1 and 1/2 cups finely chopped onions
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10 oz. can condensed reduced fat/sodium cream of chicken soup.
1 cup lite sour cream.
1/4 cup lowfat milk.
2 cups cubed cooked chicken (I save some from a rotisserie chicken-- that is, after we eat the legs/thighs off of it... LOL!).
1 and 1/4 cups shredded Cheddar cheese.
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Another 1 cup of shredded/grated Cheddar cheese.
1 and 1/2 cups crushed potato chips for topping (not necessary).

Preparation:

In a medium bowl, combine soup, sour cream, milk, chicken and the first 1-1/4 cup cheese.  Spread 1/2 OR 3/4 of this mixture into a greased 3-quart baking dish.
Preheat oven to 350-degrees.   

Sprinkle hash browns and onions over the top of the casserole and press down lightly; then top that with remaining 1/2 or 1/4 of soup mixture.  Sprinkle with remaining cheese and add potato chip topping (optional).  * See my personal opinion tip about this at the bottom.

Bake casserole, uncovered, at 350-degrees for 50-60 minutes or until bubbly.  Let stand for 5-10 minutes before serving.  6 servings


To freeze, assemble casserole as directed, except do not thaw potatoes, first.  Also, do not sprinkle potato chips on before freezing.  Wrap casserole in freezer wrap or heavy duty foil and freeze.  To thaw and bake, let thaw overnight in refrigerator.  Uncover and bake at 350-degrees for 70-80  minutes until bubbly.  Then, you can now top with potato chips and bake another 5 minutes longer.

* My tip:  Without putting the potato chip layer on top before baking this casserole, I did NOT like how the top layer of cheese turned sort of hard.  So, now, when I make this, I leave that top layer of cheese off until just about 15 minutes before the casserole is totally done-- the cheese is more 'cheesey' if it is not put on until near the end.

 

 (This recipe can easily be doubled and then baked in a greased or sprayed 9x13" pan/dish for a longer time.  I sometimes take this to those who aren't quite ready for making meals after illness/surgery, etc.)