110.5 oz canCampbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1cupsour cream
2cupsshredded Cheddar cheese or Colby Jack cheese
½cupmilk
½teaspoongarlic powder
¼teaspoonground black pepper
128 oz pkgfrozen diced potatoes or hash brownsthawed
14 oz candiced jalapenos (for less heat, substitute diced green chiles)for less heat, substitute diced green chiles
Salt
3cupsshredded cooked chickenor 1 12.5-oz can premium chunk white chicken breast
5slicesbaconcooked and crumbled
Instructions
Heat the oven to 375°F. Spray a 13x9x2-inch baking dish with the cooking spray.
Stir the soup, sour cream, 1 cup cheese, diced jalapenos or chiles, milk, garlic powder and black pepper in a medium bowl.
Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese and crumbled bacon.
Bake, uncovered, for 5 minutes or until the cheese is melted.