"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Potato Casserole Recipe

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This recipe for Chicken Potato Casserole, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ron Hott, Clerk
Added: Sunday, March 16, 2008


1 can (10 3/4 oz) cream of chicken soup, undiluted
3/4 cup sour cream
1/4 cup milk
1 cup cubed chicken
2 1/2 cups (10oz.) shredded cheddar cheese, divided
2 1/2 cups frozen shredded hash brown potatoes, thawed
1 can (2.8oz.) French-fried onions
1 cup crushed sour cream and onion potato chips

In a bowl combine soup, sour cream, milk, chicken, and 1 1/4 cup cheese.
Spread 3/4 of the mixture in a greased 2 qt. baking dish
Sprinkle hash browns over the top and press down lightly
Spread with the remaining soup mixture.
Sprinkle with onions, potato chips and remaining cheese
Bake uncovered at 350 for 1 hour or until bubbly.
Let stand for 5-10 minutes before serving
Yield: 6 servings




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