Cooked - Mississippi Funeral Chicken And Potato Casserole

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Mississippi Funeral Chicken And Potato Casserole

12.0

1 (10.5-ounce) can condensed cream of chicken soup

1 cup sour cream

1 cup mayonnaise

1 (8-ounce) package cream cheese, softened

1 tablespoon ranch dressing and seasoning mix

½ to 1 teaspoon cayenne pepper

1 (30-ounce) package frozen shredded hash browns, thawed

3 cups shredded cooked chicken

8 ounces sharp cheddar cheese, shredded, divided

¾ cup jarred sliced pepperoncini peppers, drained, divided

¼ cup finely chopped fresh chives, plus more for garnish

4 ounces whole milk mozzarella cheese, shredded

1 ½ cups crushed potato chips

½ cup crumbled cooked bacon

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13x9-inch baking dish with cooking spray.
Whisk together soup, sour cream, mayonnaise, cream cheese, ranch mix, and cayenne pepper in a large bowl until combined.
Stir in thawed hash browns, shredded chicken, 1 ½ cups shredded Cheddar cheese, ½ cup pepperoncini peppers, and ¼ cup chopped chives until fully combined. Transfer mixture to prepared baking dish and spread evenly. Cover with aluminum foil.
Bake in the preheated oven until heated through, 35 to 40 minutes. Remove from the oven and remove foil.
Stir together mozzarella cheese, potato chips, bacon, remaining ½ cup cheddar cheese, and remaining ¼ cup pepperoncini peppers in a medium bowl. Spread evenly over the casserole.
Continue baking, uncovered, until cheese is melted and topping is lightly browned, 15 to 20 minutes more. Let stand for 5 minutes before serving. Garnish with additional chives.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇺🇸American

Occasions👨‍👩‍👧‍👦Family Gathering🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 2 weeks ago

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