Cheesy Chicken and Potato Bake

Sea Sun


I got this recipe from a little recipe book in the town where we visit our B&B. I couldn't leave the original alone, so in my usual fashion, I doctored it up! As you can see, this isn't exactly a low calorie, low fat dish but sometimes we just have to throw caution to the wind!
I made this as a side dish for Christmas dinner and I ended up writing out the recipe on cards and handing them out.
The original recipe does not call for vegetables and chicken, but I toss them in anyway. Serve with something healthy like a salad! ;-)

★★★★★ 5 votes
10 Min
1 Hr 15 Min


1 pkg
2 lbs package frozen hash browns
3/4 c
butter, melted
1 pkg
cheddar cheese, 8 ounces, shredded
2 can(s)
cream of chicken soup
1 pt
sour cream
1/8-1/4 c
onion, finely chopped
1/2 tsp
celery seed
1/2 tsp
1/2 tsp
1 1/2 c
chicken, cooked and cubed
1 c
mixed vegetables, frozen
2 c
corn flakes, crushed

How to Make Cheesy Chicken and Potato Bake


  • 1In a large bowl, mix all ingredients together except vegetables, chicken, and 1/2 cup of butter and corn flakes.
  • 2Fold vegetables and chicken into mixture. Spread into a 9x13 casserole dish sprayed with non stick spray.
  • 3Mix cornflakes and remaining butter and spread on top.
  • 4Bake at 325 degrees for 1 hour and 15 minutes or until bubbly in the center and top is golden brown.

Printable Recipe Card

About Cheesy Chicken and Potato Bake

Main Ingredient: Potatoes
Regional Style: American
Hashtags: #Casserole, #chicken