Chicken and Potato Casserole

With a trio of canned goods from your pantry (soup, corn, and chicken), some potatoes, and a few dairy products, this chicken and potato casserole is an easy choice for dinner.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 354 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 tablespoon olive oil
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (10.5 ounce) can condensed cream of chicken soup
• 2 tablespoons salted butter, melted
• 4 potatoes, peeled and cubed, or more to taste
• 0.5 cup milk
• 0.33333334326744 cup sour cream
• 1.5 cups canned chicken, drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.

Step 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.

Step 3

Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.

Step 4

Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.