Hashbrown Chicken Casserole

Ingredients:

1 20 oz bag Frozen Hash Brown Potatoes (Frozen)

2 cups cheddar cheese shredded

1/2 tsp salt and black pepper

1/2 bag (12 oz) Frozen peas and carrots

1/2 cup of sweet corn (canned)

2 cups regular sour cream

1 can Condensed Cream of Chicken Soup

1/3 cup whole milk

3 cups Rotisserie Chicken

Shredded Bread Crumbs

Directions:

Preheat oven to 400 degrees.  Spray a 9 X 13 inch baking dish with PAM.  Combine cheddar cheese, peas, corn, sour cream, soup, milk, chicken, salt and pepper.  Stir to mix.

Put hash browns on the bottom of the baking dish.  Spread the cheese/chicken mixture over the hash browns.  Cover the top with bread crumbs.

Bake at 400 degrees for 60 minutes.

Loaded Potato Soup

Ingredients:

1 package (12 oz) bacon

1 1/2 cups chopped yellow onion

6 cups chicken broth (from 2 32 oz cartons)

2 lbs. baking potatoes, peeled and cubed

2/3 cup butter

3/4 cup all-purpose flour

4 cups milk

1teaspoon salt

1 teaspoon freshly ground pepper

1 cup cooked diced ham

1 8 oz container sour cream

2 1/2 cups sharp cheddar cheese shredded

3/4 cup sliced green onions

Directions:

In a 12 inch skillet, cook bacon over medium heat for 6 to 7 min, drain, crumble, set aside.  Reserve 2 Tablespoons of drippings in skillet.  Cook onion in bacon drippings over medium high heat 6 min. or until almost tender.  In a 6 quart Dutch oven, mix onion, broth, and potatoes.  Heat to boiling; reduce heat.  Cook 10 minutes on low or until potatoes are almost tender.  Stir in flour with whisk until smooth.  Cook and stir 1 minute.  Gradually stir in 2 cups of milk, the salt and pepper.  Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.  Stir in ham, half of the bacon, sour cream, 2 cups of cheese, and half cup of green onions.  Cook until thoroughly heated and cheese is melted.  Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.