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Cheesy Potato and Chicken Bake
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Cheesy Potato and Chicken Bake

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 large package hash brown patties
16 oz Kraft Shredded Cheddar Cheese
8 oz Kraft Shredded Mozzarella Cheese
16 oz Breakstone's Sour Cream
1 can chicken breast, drained
1 cup chopped broccoli- fresh or frozen
1/4 cup chopped onion
1 1/4 cups milk
1 can cream of celery soup
1 tsp paprika
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Let's Make It
1
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.
2
Mix: milk and cream of celery soup. Pour evenly over potatoes. Do not let it cover the potatoes completely (almost covers). Sprinkle with paprika.
3
Bake at 350°F for 45 minutes, longer if you desire the top to be extra crispy.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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