You should all know by now that I like to add a little bit of this and that to make a casserole jazzed up with my own touch. I do love this casserole the way it is, but I do like to add a little bit of spice. I will chop up jalapenos and add them into this casserole to give a little kick. One time I ran out of hash browns and I added home fries in it instead. This was just as delicious! This is a casserole that makes an appearance in our home all the time! When you make it for the first time you will see just how yummy it is.
Check out what our friends from Cookies And Cups have to say about this:
“This one is guaranteed to be a hit in your house!”
You will make this casserole for any meal! It is delicious!
Ingredients
- 1 (10¾ oz) can Campbell’s cream of chicken soup
- 1 cup Daisy sour cream
- 1 (8 oz) Philadelphia block cream cheese, room temperature
- ½ cup Tru Moo milk
- 1 tsp dried thyme
- ½ tsp McCormick’s black pepper
- 1 (1 oz) pkg Kraft Ranch seasoning
- 1 (15 oz) can whole kernel corn, drained
- 2 cups grated Kraft cheddar, divided
- 3 cups (cooked) shredded or cubed chicken
- 1 (28-32oz) pkg diced potatoes (like hash browns), thawed
- 1- ½ cup crushed seasoned croutons or butter crackers (I used Garlic Croutons), depending on how much crunch you want!
Instructions
- Preheat oven to 350°
- In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese.
- Next mix in diced potatoes and chicken.
- Spread entire mixture into an ungreased 9×13 pan.
- Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers.
- Bake for 30 minutes until mixture is hot and bubbly.
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Quick Tip: Dice some green and red peppers to add into this casserole.
Thanks again to Cookies And Cups for this amazing recipe.
