Description
Just like your bestie who makes everything fun, this chicken and potato casserole brings joy to the table by transforming simple ingredients into a flavorful, crowd-pleasing dinner.
Ingredients
- 5 medium potatoes, peeled and cut into 1-in. pieces
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cubed cooked chicken breast
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 cup shredded cheddar cheese, divided
- minced chives, optional
Directions
- Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 10-12 minutes. Drain; transfer to a greased 13x9-in. baking dish.
- In a large bowl, combine soup, sour cream, butter, garlic powder, salt and pepper; stir in chicken, corn and 1/2 cup of the shredded cheese. Spoon mixture over potatoes; gently stir to combine. Bake, covered, for 25-30 minutes. Uncover; sprinkle with remaining 1/2 cup shredded cheese, continue to bake until cheese is bubbly and potatoes are fork-tender, about 10-12 minutes more. Sprinkle with chives, if desired.
