Cooked - Dump-and-bake Chicken Potato Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dump-and-bake Chicken Potato Casserole

8.0

2 cups (8 ounces) grated sharp cheddar cheese

16 ounces sour cream

1 (10.5 ounce) can condensed cream of chicken soup, (not diluted)

1 (10.5 ounce) can condensed cream of celery soup, (not diluted)

½ cup plus 2 tablespoons melted butter, (divided)

½ teaspoon ground black pepper

3 cups cooked, shredded chicken ((such as the meat from a rotisserie chicken))

1 (30 ounce) package frozen shredded hash brown potatoes, (thawed)

1 (4 ounce) jar diced pimentos, (drained and patted dry)

2 cups coarsely crushed Corn Flakes cereal ((I use about 3 ½ cups of whole Corn Flakes to equal 2 cups crushed))

Optional garnish: chopped fresh parsley or other herbs

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
In a large bowl, whisk or stir together cheddar cheese, sour cream, condensed soups, ½ cup of the melted butter, and the black pepper. Fold in the chicken, thawed shredded potatoes, and pimentos. Taste and season with salt, if necessary. Transfer the mixture to the prepared baking dish.
Prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter. Sprinkle on top of the potato mixture.
Bake, uncovered, until the filling is hot and bubbly and the topping is browned, about 40-45 minutes.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 70 weeks ago

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