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Cream of Chicken Soup
1 C Sour Cream
1/4 C milk
Chicken Breasts - cooked and cubed
2.5 C cheddar cheese - shredded
3.5 C frozen hash brown potatoes - thawed
1 large onion - diced
1-2 bell peppers - diced
1.5 C potato chips - crushed
Combine soup, sour cream, milk, chicken and half the cheese. Spread three-fourths of the mixture in a greased baking dish. Place hash browns, peppers, and onions over the mixture and top with remaining soup mixture. Cover with the chips and the rest of the cheese. Bake at 350 degrees for 50-60 minutes. Serves 8.
*If you plan on making the casserole and putting it straight into the freezer, do not thaw potatoes or veggies. Also, do not sprinkle with chips. When ready let the dish thaw overnight in the fridge. Uncover and bake at 350 for 60-70 minutes and then top with chips and bake for a remaining 5-10 minutes.
4/5
This is one of the few recipes I have made where I did not taste it. Because it took a while to bake I made it the night before. Leftovers were sent to work with J and he said it was good so I'll stick with that.
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