Cheesy Potato and Chicken Bake - Kraft Recipes Top
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Cheesy Potato and Chicken Bake

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  • Using a greased large oblong or square baking dish, layer bottom with 1/2 of hash brown patties. Top with 1/2 cheddar cheese and mozzarella cheese. Add 1 tablespoon of sour cream on top of each hash brown. Evenly top with chicken, broccoli and onion. Layer remaining hash browns. Top with remaining cheese and add 1 tablespoon of sour cream on each hash brown.
  • Mix: milk and cream of celery soup. Pour evenly over potatoes. Do not let it cover the potatoes completely (almost covers). Sprinkle with paprika.
  • Bake at 350°F for 45 minutes, longer if you desire the top to be extra crispy.


This dish can also be a side dish- omitting the chicken and broccoli. You can also replace the chicken with chopped ham. Canned chicken saves time but fresh chicken is best. Summer tip: Layer in a crock-pot, cook on low for 2 1/2 - 3 hours to keep your kitchen cool!

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