 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Diane Yost, Greensburg, Kansas taken from New Holland News Ingredients:
32 ounces shredded potatoes |
6 chicken breasts, cooked and diced |
1/2 cup butter, melted |
1 (10 1/2 ounce) can cream of chicken soup |
12 ounces cheddar cheese, shredded |
1 onion, small diced |
1 teaspoon salt |
8 ounces sour cream |
2 cups corn flakes, crushed |
1/2 cup butter, melted |
Directions:
1. Spread shredded potatoes in the bottom of a greased 9 x 13 baking dish.
2. Arrange chicken over potatoes.
3. Combine the remaining ingredients, except topping.
4. Pour over chicken.
5. Mix together the cornflakes and butter. Spread on top.
6. Bake, uncovered, at 350° F for 45 minutes.
|
|