Easy Chicken and Potato Casserole Recipe

Ingredients

• 1 tablespoon olive oil
• 4 potatoes, peeled and cubed, or more to taste
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1.5 cups canned chicken, drained
• 0.5 cup milk
• 0.33 cup sour cream
• 2 tablespoons salted butter, melted
• 1 cup shredded Cheddar cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly coat the bottom of a large baking dish with olive oil to prevent sticking.
2. Place the potatoes in a large pot, cover them with salted water, and bring to a boil. Reduce the heat to medium-low and simmer for approximately 10 minutes, or until the potatoes are partially cooked. Drain the potatoes and transfer them to the prepared baking dish.
3. In a large bowl, mix together the corn, condensed soup, chicken, milk, sour cream, and melted butter until well combined. Pour this mixture evenly over the potatoes in the baking dish. Cover the dish tightly with aluminum foil.
4. Bake in the preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the Cheddar cheese evenly over the top of the casserole. Continue baking until the cheese is melted and bubbly, about 10 minutes more.

Nutrition

• Calories: 354 kcal
• Fat Content: 18 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 741 mg
• Protein Content: 18 g
• Cholesterol Content: 57 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g