I positively love this recipe. As soon as I dug in, I begged Molly to give me the recipe. In fact, I did not let her go home until she dictated the whole thing while I scribbled it down. These funeral potatoes are the best potatoes I have ever had in casserole form. Yep! That is absolutely right. The definition of funeral potatoes is comfort food!
They are creamy and gooey while still being mushy and perfectly tender. They are a life saver of a recipe because I can whip up one batch and have a side dish for two or three nights that I know is filling, delicious and my family will absolutely love!
1 (28 oz.) package frozen cubed O’Brien potatoes, thawed
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon dried onion flakes
1 tbsp. dried chives
2 cups Kraft shredded cheddar cheese
1 (10.5 oz.) can Campbell’s cream of chicken
2 cups (16 oz.) Daisy sour cream
2 cups Lays crushed potato chips
3 tbsp. Land O’ Lakes butter, melted
Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.
Preheat oven to 375f degrees. Spray an 11×7 baking dish with nonstick cooking spray (you can also use a 9×13 baking dish.)
In a large bowl, mix together the thawed potatoes with seasonings and cheese. Then stir in cream of chicken soup and sour cream.
Spread mixture into prepared baking dish.
Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
Crush potato chips (measure out 2 cups after crushing.)
After potatoes are cooked, spread crushed chips over potatoes.
Pour melted butter over crushed chips.
Place back into oven and cook uncovered for an additional 10 minutes. If you want a darker topping, pop it under the broiler for a minute or two.
Allow potatoes to cool for about 10 minutes before serving.
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Quick Tip: Serve this with a rotisserie chicken for a quick and easy meal!