Ingredients
– 2 cups cooked, shredded chicken
– 4 cups diced potatoes (I like using Yukon Gold)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1 cup milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Optional: 1 cup frozen mixed vegetables (like peas and carrots)
Equipment Needed
– Large mixing bowl
– 9×13 inch casserole dish
– Mixing spoon or spatula
– Measuring cups and spoons
– Oven mitts
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). While it’s heating up, I like to gather all my ingredients and give my kitchen a quick tidy—you know, just to clear my mind! Then, in a large mixing bowl, I combine the cream of chicken soup, sour cream, and milk. I add the garlic and onion powders, stirring them in until everything is nicely blended. This mixture becomes the creamy base, and it smells heavenly! Once that’s done, I fold in the shredded chicken and diced potatoes until they’re well coated. (See the next page below to continue steps…)