Give it a try. You won't be sorry!
Chicken Potato Casserole
10 oz can fat free condensed cream of chicken soup
1 cup fat free sour cream
1/4 cup milk
2 cups cooked, cubed chicken
1 1/2cups low fat shredded cheddar cheese
3 1/2 cups frozen hash brown potatoes (your favorite style), thawed*
1 1/2 cups frozen peppers and onions, thawed*
1 1/2 cups crushed potato chips (optional)**
In medium bowl, combine soup, sour cream, milk, chicken, and 3/4 cup of cheese. Spread this mixture in a greased 2 quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. Serves 8.
To freeze: Assemble casserole as directed, except DO NOT thaw potatoes, peppers, or onions, and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake as directed. Then top with crushed potato chips and bake 5-10 minutes longer.
*You can also substitute the hash browns, peppers, and onions with potatoes O'Brien which makes this even easier.
**I have never made this with the potato chips and haven't missed them.