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cream of chicken soup sour cream milk dill ground black pepper hash brown potatoes chicken fresh sweet corn cream cheese Swiss cheese croutons
Viewed: 44 - Published at: a year agoIngredients
- 1 (10 3/4 ounce) canreduced-fat and reduced-sodium cream of chicken soup
- 1 (8 ounce) carton sour cream
- 12 cup milk
- 2 teaspoons dried dill or 2 teaspoons dried basil, crushed
- 34 teaspoon ground black pepper
- 1 (28 ounce) packagefrozen diced hash brown potatoes with onions and bell peppers, thawed
- 2 cups chopped cooked chicken or 2 cups turkey
- 2 cups fresh sweet corn, one 10-ounce package frozen whole kernel corn, thawed (2 cups)
- 1 (8 ounce) package cream cheese, cut into cubes
- 1 (8 ounce) packageshredded colby, cheddar (2 cups) or 1 (8 ounce) package swiss cheese (2 cups)
- 1 cup seasoned croutons, coarsely crushed (optional)
Method
- In a very large bowl combine soup, sour cream, milk, dill and pepper.
- Stir in potatoes, chicken or turkey, corn, cream cheese and 1/2 cup of the Colby cheese.
- Spoon mixture into a greased 13x9x2-inch baking dish (3-quart rectangular).
- Bake, covered, in a 350 degree F oven for 40 minutes.
- Uncover and stir mixture.
- Sprinkle with the remaining 1-1/2 cups Colby cheese.
- Bake, uncovered, about 40 minutes more or until top is golden and potatoes are tender, sprinkling with croutons, if you like, the last 10 minutes of baking.
- Let stand 10 minutes before serving.
