This Week's Recipe - Chicken Potato Casserole

Lately I have been looking for meals that I could make ahead of time, before I go to work. I work until 6:00, and I don't get home until 6:30. So we have been eating really late most days! I thought that if I could find some casserole recipes that could be put together in the morning then Scott could put them in the oven when he gets home. Then dinner would be practically ready by the time I got home. I found this recipe searching for make ahead dinners. It sounded pretty good, so we tried it out.

It was really easy to put together in the morning before work. I didn't put in the peppers and onions though. I don't really like cooked peppers and onions. So I just steamed some cauliflower and broccoli when I got home to make up for the lack of veggies. I also left the crushed potato chips off of it and left Scott throw them on before he put it in the oven.

It was pretty good. After tasting it I realized that it was just funeral potatoes with chicken in it, and with potato chips instead of corn flakes on the top. If anybody has any other make ahead casseroles they would like to pass along to me I would really appreciate it! I will definitely make this again.

Chicken Potato Casserole

This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can't face the kitchen.

Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients:
10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.