Sunday, October 19, 2008

Cheese, Chicken, Potato Casserole

Cheese, Chicken, Potato Casserole

(Jeanne Humphrey)

Grease 6 medium size potatoes and bake 1 hour @ 400 degrees. Let cool, peel and cut up into medium diced pieces, in a very large bowl. (I use Betty Crocker au gratin potatoes cause it’s easier, I follow the package directions and then combine with the rest of ingredients)

Boil or steam 4 boneless, skinless breast halves. Cool and then cut up in cubes. Add to the cut up potatoes.

Sauté in ½ cube of butter chopped celery (about 4 sticks of celery) and ¼ dried onion (or ½ fresh) pour over the chicken and potatoes.

Mix Together:

2 10oz. Cans of Campbell’s cream of chicken

1 pint (2 cups) of sour cream

3-4 cups shredded Tillamook Cheddar cheese

Toss all ingredients together mixing well. Pour into a 9 by 13 pan.


Crush 1-1/2 tube packages of Ritz crackers. If you have a food processor it is fastest.

Melt one cube of butter and toss with the cracker crumbs.

Cover the top of the casserole with the topping

Bake at 350 degrees uncovered 1 hour, or 1 hr. 15 min if the casserole has been chilled in the refrigerator overnight before baking.

The mixture should be bubbling up under the topping and the top browned nicely.

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