Dump-and-Bake Chicken Potato Casserole - The Seasoned Mom

Name: Dump-and-Bake Chicken Potato Casserole - The Seasoned Mom
Ingredients: 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

"There's almost zero prep work necessary for this dump-and-bake chicken potato casserole. It's the ultimate comfort food dinner!..."

INGREDIENTS

•

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes