Ingredients
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1 (10 oz) can condensed cream of chicken soup
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1 cup sour cream
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2 (7 oz) pkgs Sargento ® Shreds with Frank's RedHot® Seasoning, divided
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1 (28 oz) bag frozen O'Brien potatoes, thawed
Steps
1
Pre-heat oven to 350 degrees. In a large bowl, stir together the cream of chicken soup and sour cream. Add half of the Sargento® Shreds with Frank's RedHot® Seasoning and potatoes. Stir until well blended.
2
Spray a 11” X 7” baking dish with non-stick spray. Spread the potato mixture into the baking dish. Cover with foil. Place the baking dish in the pre-heated oven on the center rack. Bake for 45 minutes or until hot and bubbling.
3
Remove baking dish from oven and remove foil. Sprinkle remaining Sargento® Shreds with Frank's RedHot® Seasoning on top of the casserole. Return pan to oven uncovered. Bake until cheese is melted and lightly browned. Remove from oven and serve.
Comments
Recipe Sponsored by Sargento®