Happy Sunday, everyone! The temperatures are getting cooler here, and thoughts of autumn are on my mind now. Today's recipe is perfect for the change of season -- it's a hot and satisfying casserole. My kids are big fans of au gratin potatoes, so when I came across this recipe I knew I wanted to try it! It's certainly not a low-fat recipe, but sometimes you just have to go with something tasty! :)
Chicken-Potato Casserole (from cooks.com)
1 pkg. Betty Crocker Au Gratin potatoes
2 1/2 c. boiling water
2 tbsp. butter
1 c. (5 oz.) evaporated milk
1 c. (10 3/4 oz.) cream of mushroom soup
2 c. cut up cooked chicken
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. chopped onion
1 c. shredded cheddar cheese
1/2 c. crunched cornflakes
Heat oven to 400 degrees F. Mix all ingredients except cheese and cornflakes in ungreased 2 quart casserole. Sprinkle with cheese. Bake 35 minutes. Sprinkle with cornflakes. Bake 5 minutes longer.
Enjoy! :)
Thanks for stopping by today! Have a wonderful Sunday, and don't forget to spend some time around the supper table!
Christina
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5 comments:
This one sounds like a keeper, Christina! Thanks!
What Tammy said. :0)
Sounds super yummy! Thanks for sharing girl! I'll have to give this a whirl soon!
This sounds nice and yummy, definitely going to add it to my recipe list.
Oh yummy! I am putting this on my grocery list for this week! Thank you!!
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