Name: Chicken and Potato Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Potatoes, peeled and cubed, or more to taste - 4; Whole kernel corn, drained - 1 (15.25 ounce) can; Condensed cream of chicken soup - 1 (10.5 ounce) can; Canned chicken, drained - 1 ½ cups; Milk - ½ cup; Sour cream - ⅓ cup; Salted butter, melted - 2 tablespoons; Shredded Cheddar cheese - 1 cup

Ingredients for - Chicken and Potato Casserole

1. Olive oil 1 tablespoon

2. Potatoes, peeled and cubed, or more to taste 4

3. Whole kernel corn, drained 1 (15.25 ounce) can

4. Condensed cream of chicken soup 1 (10.5 ounce) can

5. Canned chicken, drained 1 ½ cups

6. Milk ½ cup

7. Sour cream ⅓ cup

8. Salted butter, melted 2 tablespoons

9. Shredded Cheddar cheese 1 cup

How to cook deliciously - Chicken and Potato Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.

2 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.

3 . Stage

Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.

4 . Stage

Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.