Dump-and-Bake Chicken Potato Casserole
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The Seasoned Mom · by Blair Lonergan★ 5.0 (3)

Dump-and-Bake Chicken Potato Casserole

NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 40%
CARBS 34G24% OF CAL
2G FIBER20G OTHER12G TOTAL SUGAR
FAT 39G62% OF CAL
18G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple dump-and-bake casserole combining chicken, potatoes, corn, and celery in a creamy sour cream sauce topped with cheddar. Comfort food that comes together in minutes.

mainsoutherncasserolechickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 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
PREP
10M
SODIUM
738MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.