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Creamy Chicken and Potato Casserole Recipe

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This recipe for Creamy Chicken and Potato Casserole is from The Fenstermaker-King Family Cookbook Project, 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:  
1/2 cup light mayonnaise
10 3/4-oz can condensed cream-of-chicken soup
1/2 cup milk
1/4 tsp ground black pepper
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp garlic powder
20-oz package hash brown potatoes
1 medium zucchini, diced
1 cup green beans, cut into pieces
1/2 cup grated carrot
Meat from a 2-pound rotisserie chicken, cubed, skin and bones discarded
3/4 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
Directions:
Directions:
Heat oven to 400ºF.

In a 9 x 13-inch baking dish, stir together mayonnaise, soup, milk, pepper, salt, thyme and garlic powder. Stir in potatoes, zucchini, green beans, carrots and chicken. Sprinkle with cheddar cheese and breadcrumbs. Bake for 40 minutes, or until bubbling and the vegetables are tender.
Personal Notes:
Personal Notes:
Start to finish: 1 hour (20 minutes active). Makes 8 servings.

Bagged hash brown potatoes (not the frozen type) can be found in the refrigerator section of your grocer, often near the eggs.

 

 

 

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