Main dishes

Utah Funeral Potatoes with Chicken

Name: Utah Funeral Potatoes with Chicken
Yield: 4 servings
Ingredients: 2 lb Frozen diced hash brown potatoes, thawed; 3 cups Shredded rotisserie chicken; 10½ oz Condensed cream of chicken soup; ½ cup Sour cream; ¼ cup Melted unsalted butter; 1 tsp Kosher salt; 2 cups Shredded sharp cheddar cheese; 2 cups Cornflakes, crushed; 1 tbsp Olive oil

Diced potatoes and rotisserie chicken bake in a creamy cheddar sauce, topped with crisp cornflake crumbs.

Serves 4

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Ingredients

Cooking for

Frozen diced hash brown potatoes, thawed2 lb
Shredded rotisserie chicken3 cups
Condensed cream of chicken soup10½ oz
Sour cream½ cup
Melted unsalted butter¼ cup
Kosher salt1 tsp
Shredded sharp cheddar cheese2 cups
Cornflakes, crushed2 cups
Olive oil1 tbsp

Before you start

Use a deep 9-by-13-inch baking dish with at least a 3-quart capacity for 4 servings, or divide between dishes if needed. Thaw the potatoes in the refrigerator and pat away excess moisture before mixing.

Directions

Heat the oven to 375°F. Pat the thawed potatoes dry and shred the cooked chicken into bite-size pieces.
Stir the condensed soup, sour cream, melted butter, and salt in a large bowl.
Fold in the cheddar, chicken, and potatoes. Spread in a deep 9-by-13-inch baking dish, leaving room for the topping.
Cover with foil and bake for 25 minutes. Meanwhile, crush the cornflakes into coarse crumbs and toss with the olive oil.
Uncover the casserole and scatter the crumbs on top. Bake for another 20 to 25 minutes, until golden and 165°F in the center.
Loosely cover if the top browns before the middle is hot. Rest for 10 minutes before serving.

Directions

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