Shelly's Recipe

CREAMY POTATO AND CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

1 (8 oz) container sour cream
1/4 cup melted butter
1 can condensed cream of chicken soup, undiluted
1 to 1 1/2 tsp garlic powder
1 tsp ground black pepper
1 green onion, chopped (can use 1/4 cup chopped yellow onions)
1 celery rib, diced
1 1/2 cups chopped cooked chicken or turkey
1/2 cup frozen thawed peas
3 potatoes, cooked and cubed (about 2 1/2 lbs)
2 cups shredded cheddar cheese, divided (see below)
Salt (optional and to taste)

Preheat oven to 350. Grease a 13 x 9-inch baking dish.

In a large bowl whisk the sour cream with condensed soup, melted butter, garlic powder and black pepper until smooth and combined. Gently mix in green onion, celery, chicken, peas, potatoes and 1 cup shredded cheddar cheese. Season with salt if desired. Transfer to baking dish. Bake uncovered for about 30 minutes.

Sprinkle the remaining 1 cup shredded cheddar cheese over the top and allow to melt. Serves 4 - 6

Topping Option: Instead of shredded cheddar cheese after baking, in a bowl combine 1/2 cup breadcrumbs with 1/4 cup freshly grated Parmesan cheese sprinkle on top of the casserole before baking then drizzle 2-3 tbsp melted butter over the top, bake the same amount of time