Cheesy Chicken and Potato Casserole
Citrus and Mixed Greens Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped onion
- 1 Tbsp olive oil
- 1 (8-oz) block cream cheese, softened
- 1 (10.75-oz) can cream of chicken soup
- 1 (8-oz) carton sour cream
- 1 cup shredded mozzarella cheese
- 1 (28-oz) pkg frozen diced hash browns, thawed
- 1 (15.25-oz) can corn, drained
- 1 tsp dried thyme
- 1 cup coarsely crushed potato chips
Instructions
- Preheat oven to 350°F. Season chicken lightly with salt and pepper.
- Cook chicken and onion in hot oil in a large skillet over medium-high heat until chicken is done. Add cream cheese, stirring until melted. Spoon mixture into a large bowl.
- Stir in soup, sour cream, and cheese. Add hash browns, corn, and thyme. Spoon into a lightly greased 13- x 9-inch baking dish.
- Sprinkle with crushed potato chips. Bake 30 to 45 minutes or until hot and bubbly.
Side Dish Ingredients
- 3 navel oranges
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 (12-oz) pkg classic salad mix
- ⅓ cup sweetened dried cranberries
Side Dish Instructions
- Peel and section oranges.
- Whisk together oil and vinegar in a bowl. Add salad greens, orange sections, and cranberries; toss. Season with salt and pepper to taste.
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