Cheesy Chicken Potato Casserole

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1 (10 3/4 oz can Cream of chicken soup with herbs, condensed
  • 1 Thyme, fresh

• Baking & Spices

  • 1 (28 oz package Hash brown potatoes with onions and peppers, frozen

• Bread & Baked Goods

  • 1 cup Croutons

• Dairy

  • 1 tbsp Butter
  • 1 1/2 cups Cheddar cheese
  • 1 (8 oz container Sour cream

Found on iwashyoudry.com

Description

Ingredients

• 1 (10 3/4 oz) can condensed cream of chicken soup with herbs
• 1 (8 oz) container of sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 (28 oz) package frozen diced hash brown potatoes with onions and peppers, thawed
• 2 cups shredded rotisserie chicken
• 1 cup crushed croutons
• 1 tbsp butter, melted
• fresh thyme (optional)

Directions

• Preheat oven to 350 degrees F. Lightly grease a 3 quart casserole dish with non-stick spray and set aside.
• In a large bowl combine the condensed soup and sour cream, whisk until smooth. Add in the cheese, hash brown potatoes and chicken. Stir until combine. Pour the mixture into the prepared casserole dish.
• Combine the crushed croutons with the melted butter and sprinkle over the top of the casserole. Bake, uncovered, for 40 to 50 minutes or until heated through and center is bubbly. Garnish with fresh thyme. Enjoy!