Recipe Details
Ingredients
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1tablespoonolive oil
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4potatoes, peeled and cubed, or more to taste
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1(15.25 ounce) canwhole kernel corn, drained
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1(10.5 ounce) cancondensed cream of chicken soup
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1 ½cupscanned chicken, drained
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½cupmilk
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⅓cupsour cream
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2tablespoonssalted butter, melted
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1cupshredded Cheddar cheese
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
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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.
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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.
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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.
Cook’s Note:
You can cook and shred chicken instead of using canned if preferred.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories354 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 8g |
41% |
| Cholesterol 57mg |
19% |
| Sodium 741mg |
32% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 3g |
12% |
| Total Sugars 4g |
|
| Protein 18g |
36% |
| Vitamin C 22mg |
25% |
| Calcium 158mg |
12% |
| Iron 2mg |
13% |
| Potassium 648mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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