Ah, potato casserole with cream of chicken soup—super creamy, comforting, and perfect for family meals or gatherings. Here’s a classic, easy version:
Creamy Potato Casserole Recipe
Ingredients (Serves 6–8)
- 4 cups potatoes, peeled and diced (or frozen hash browns)
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp butter
Optional Topping:
- Crushed cornflakes or breadcrumbs + 2 tbsp melted butter
Instructions
- Preheat Oven – 375°F (190°C).
- Prepare Potatoes
- If using fresh potatoes, boil them for 8–10 minutes until slightly tender (not fully cooked). Drain.
- Mix the Base
- In a large bowl, combine cream of chicken soup, sour cream, milk, onion, garlic powder, salt, and pepper.
- Combine
- Fold in potatoes and 1 1/2 cups of the cheese.
- Assemble
- Pour into a greased baking dish.
- Sprinkle remaining cheese on top.
- Add crushed cornflakes or breadcrumbs if using.
- Bake
- Bake 35–45 minutes until hot, bubbly, and golden on top.
- Serve
- Let cool slightly, then serve warm.
💡 Tips for Best Flavor
- Add cooked chicken or bacon bits for a heartier dish.
- Mix in veggies like broccoli or peas for extra nutrition.
- For extra richness, swap milk with a bit of heavy cream.
If you want, I can give you a super quick “dump-and-bake” version (no pre-boiling potatoes) that’s even easier.
