Cheesy Chicken Potato Bake
Cheesy Chicken Potato Bake
Ingredients
For the Bake
- 12 1/2 ounces canned chicken breast, drained and shredded
- 2 cream of potato soup, cans (10 1/2 ounces each)
- 1 canned green beans and potatoes, can (14 1/2 ounces), drained
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon butter, melted, for greasing
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with the melted butter.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the cream of potato soup, milk, garlic powder, onion powder, black pepper, and salt. Whisk until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Add the drained shredded canned chicken breast and the drained canned green beans and potatoes to the soup mixture. Stir gently until all ingredients are evenly coated and combined.
⏱️ 5 min
- 4
Pour the chicken and potato mixture evenly into the prepared baking dish, spreading it out with a spatula.
⏱️ 2 min
- 5
Generously sprinkle the shredded cheddar cheese over the entire top of the casserole mixture.
⏱️ 2 min
- 6
Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the casserole is heated through and lightly golden brown on top.
⏱️ 35 min•🌡️ 375
- 7
Remove the baking dish from the oven and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes for easier serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Potato Bake
Ingredients
For the Bake
- 12 1/2 ounces canned chicken breast, drained and shredded
- 2 cream of potato soup, cans (10 1/2 ounces each)
- 1 canned green beans and potatoes, can (14 1/2 ounces), drained
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon butter, melted, for greasing
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with the melted butter.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the cream of potato soup, milk, garlic powder, onion powder, black pepper, and salt. Whisk until the mixture is smooth and well combined.
⏱️ 5 min - 3
Add the drained shredded canned chicken breast and the drained canned green beans and potatoes to the soup mixture. Stir gently until all ingredients are evenly coated and combined.
⏱️ 5 min - 4
Pour the chicken and potato mixture evenly into the prepared baking dish, spreading it out with a spatula.
⏱️ 2 min - 5
Generously sprinkle the shredded cheddar cheese over the entire top of the casserole mixture.
⏱️ 2 min - 6
Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the casserole is heated through and lightly golden brown on top.
⏱️ 35 min•🌡️ 375 - 7
Remove the baking dish from the oven and let it stand for 5 minutes before serving. This allows the casserole to set slightly and makes for easier serving.
⏱️ 5 min