Cheesy bacon chicken casserole with tender potatoes is baked in a creamy sauce and topped with more cheese and bacon. Super easy, family-friendly comfort food that you can assemble and freeze ahead of time!
Course Main Dish - Chicken, Main Dish (Quick and Easy)
28ouncesdiced potatoescooked don't thaw if frozen.
2cupsmixed bell peppers and onionsfrozen section
10.5ouncescream of chicken soup
1cupsour creamfull fat don't use low fat
2cupscheddar cheeseshredded from a block, divided use
½cupmilk
salt and pepperto taste
6slicesbaconcooked and crumbled
½cupgreen onionssliced
Instructions
Preheat oven to 375F.
Grease a 9x13 baking pan with nonstick cooking spray.
Add potatoes, bell pepper mixture, and chicken to a large bowl. Set aside.
Whisk the soup, sour cream, 1 cup cheese, and milk together a medium bowl until blended.
Pour the soup mixture over the chicken mixture and stir gently to coat the ingredients.
Spread in the prepared casserole dish.
Cover with aluminum foil.
Bake for 30 minutes or until heated through.
Uncover and sprinkle with the remaining cheese.
Bake, uncovered, for 5 minutes or until cheese is melted.
Remove from the oven and sprinkle the bacon and green onions on top.
Let stand for 5 minutes before serving.
Notes
StorageLet the casserole cool to room temperature, then spoon it into an airtight container. If you have a lot left over, cover the baking dish tightly with aluminum foil.In the refrigerator, it'll keep for 3-4 days. You can also freeze cooked leftovers (in a freezer-safe container, of course) for up to three months.Tips:
The frozen onions and peppers cut down on chopping time, but you can use fresh, too. You don't have to precook them—just toss 'em right in.
Use canned or frozen potato cubes to save time.
Prepare the bacon however you prefer. I like to save some of the bacon grease and use that to prepare the casserole dish.
Shredding your own cheese helps it melt better—it makes a difference!
Slice the green onions diagonally to make them look fancier.