Tuesday, August 3, 2010

Chicken-Potato Casserole

School's beginning soon (eek! 20 days left!), so I'm back to crockpot recipes with the occasional casserole in the oven to mix things up.

This recipe tasted very similar to my mom's 'Holiday Potatoes'. The only thing it was missing: crushed cornflakes over the top. I might have to try that next time :)

What's Needed:
Nonstick cooking spray

1 can (10.75 oz) condensed cream of mushroom soup (you can also use cream of chicken soup)

1 8-oz. carton sour cream

3 oz. shredded cheddar cheese (about 3/4 cup)
3 oz. shredded swiss cheese (about 3/4 cup) **I used Artisan Blend: Shredded Swiss and Guyere for this recipe**

1 28 oz. package frozen diced hash brown potatoes with onions and peppers, thawed
3 C. chopped smoked or roasted chicken or turkey (about 1 lb.)

1. Lightly coat the inside of your crockpot with the nonstick cooking spray.

2. Combine soup, sour cream, and cheese. Stir in potatoes and chicken.

3. Cover and cook on LOW for 5-6 hours.

Husband's Grade: A+
PointsPlus: 6

Inspired by: The Ultimate Slow Cooker Book

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