Friday, December 30, 2011

Creamy Chicken and Potato Casserole

4 lbs. potatoes ($1.00)
2 C. cooked chicken, chopped ($.75)
1 can cream of chicken soup ($.50)
1 C. sour cream ($.30)
3 T. milk ($.05)
salt and pepper to taste ($.05)
2/3 C. shredded cheese, any variety ($.50)
1/2 C. parmesan (or you favorite cheese) ($.25)
1 T. parsley ($.05)

Boil unpeeled potatoes until fork tender. Cool for 15-20 minutes to overnight.

Peel potatoes and shred. In a large mixing bowl, combine all ingredients except parmesan and parsley. Spread evenly in a well greased baking dish and top with parmesan and parsley. Bake at 400F for about 20-30 minutes or until cheese is melted through and the mixture is slightly bubbly.

Serve with salad and veggies.

Yields = 6-10 servings
Cost: $3.45
Cost per serving: $.35 to $.57 per serving

This dish works well as an entree for a casual weeknight dinner but is fancy enough to come out for the holidays as a side dish. Either way, this is a kid-friendly menu option for even the pickiest of eaters.

Serves well with breakfast as an alternative to hashbrowns.

Leftover Makeover:
Use leftover roasted or grilled chicken.
Leftover baked potatoes work well in this dish. A leftover baked potato would be handled just like a boiled potato - shredded and added into the casserole.
Use up random odds and ends of cheese in here to create new flavors. My favorite blend was munster and cheddar, though pepperjack is a good choice too.

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