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Cheesy/Creamy Chicken Casserole

Cheesy/creamy Chicken Casserole


4 cups frozen hash browns, thawed

2 cups sour cream (divided)

1 cup shredded cheddar cheese

1 (2.8 oz.) can French-Fried Onions

2 teaspoons salt

1 teaspoon pepper

4 boneless, skinless chicken breasts, cooked and cut into bit size cubes

1 (26 oz.) can cream of chicken soup

8 oz. frozen corn, thawed

8 oz. frozen green beans, thawed

2 teaspoons ground mustard

1 teaspoon garlic powder

½ teaspoon pepper

1 teaspoon Italian Seasoning

1 cup shredded Colby/Jack cheese 

Preheat oven to 375-degrees F.  Coat a 9 x 13-inch baking dish with cooking spray. 

Combine the hash browns, 1 cup sour cream, cheddar cheese, fried onions, salt and 1 teaspoon pepper in a large bowl.  Spread into the bottom of the casserole dish.  In another large bowl, combine the chicken, cream of chicken soup, corn, green beans, 1 cup sour cream, mustard, garlic powder, Italian seasoning, and ½ teaspoon pepper.  

Spread the chicken mixture over the potato mixture and top with Colby/Jack cheese. 

Bake for 45-55 minutes or until casserole is hot and cheese is melted.  Remove from oven, let rest 5-10 minutes, and serve.

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