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Krawdad Chicken/Potato Casserole (No Crawdads Added!) Recipe

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This recipe for Krawdad Chicken/Potato Casserole (No Crawdads Added!) is from Super Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 med potatoes, peeled or unpeeled, cubed
1 can low sodium cream of chicken soup. (regular)
1 1/2 c light sour cream (regular)
1 1/2 tsp pepper
2 c of cheddar cheese, divided
2 c cubed, cooked chicken
I don’t include (1/4 c margarine)
1 tsp salt (1 1/2 tsp)
1/3 c chopped onion
1/2 c potato chips crushed, optional
Directions:
Directions:
Preheat oven to 350° F. Boil potatoes in water until softened. Place in greased 9 x 13 inch pan. Mix together chicken, soup, margarine (if using), sour cream, salt and pepper, onion and 1 1/2 c of cheese. Pour mixture over potatoes. Bake 35-40 minutes. Mix and sprinkle top with remaining cheese and crushed potato chips. Bake 10-15 more minutes. Yields 10-12.
Hint: Soup mixture will be a little thick. If doing without the butter and it looks too thick add a smidgen of milk to thin a little. Tastes fine without the chips which can be cut back to reduce sodium.
Personal Notes:
Personal Notes:
“This is a favorite at the Benson Skinner household, especially Katy. This was originally in the “Record Courier”, the Kent paper back in the early 90’s. I include the modifications I use with the actual ingredients from the original recipe in parentheses.” Debbie

 

 

 

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