Recipes from the Freezer Meal Service Project

Chicken Potato Casserole

10 oz. can cream of chicken soup
1 1/1 cups sour cream
1 /4 cup milk
2 cups cubed cooked chicken (2 lg., 3 sm.)
12 oz. medium shredded Cheddar cheese, divided
1 lb. frozen hash browns
1 T. olive or vegetable oil
1 medium onion, chopped
1 large green pepper, chopped
1 t. salt
1 t. black pepper
1 1/2 cups crushed potato chips

Preheat oven to 350 degrees. In medium skillet over medium heat, saute peppers
and onions until crisp tender, remove from heat. In large bowl combine soup, sour
cream, chicken, half of the cheese and the peppers and onions.

Spread 2/3 of this mixture in the bottom of a greased 9”x 13” baking pan. Spread
hash browns over the top of the casserole and press down lightly, then top with
remaining chicken mixture, top with remaining cheese and potato chips.

Bake, uncovered, for 50 – 60 minutes or until bubbly; Let stand for 5 – 10 minutes
before serving. Makes 8 servings.

To freeze, assemble casserole as directed except for potato chips. Wrap casserole
in freezer wrap or heavy duty foil and freeze. Before baking, thaw overnight in
frig. Uncover and bake at 350 degrees for 60 – 70 min. or until bubbly. Top with
crushed potato chips and bake 5 – 10 min. longer.