Recipe By Niccoli Contello
Published Apr 3rd
Prep 20m Cook 1h 35m Additional - Ready In 1h 55m
Servings 1 casserole Calories 436.5

A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything – I suggest serving as a side to steak or grilled chicken.

Recipe Ingredients

  • 1 (16 ounce) package shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • ½ (8 ounce) package cream cheese, at room temperature
  • ¼ cup butter, at room temperature
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 3 potatoes, peeled and sliced into thin rounds, or as needed
  • ½ cup chopped green onion
  • ½ cup cooked bacon, chopped

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.
  3. 3 Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.

Nutrition Facts

  • Calories 436.5
  • Carbohydrate 15.8 g
  • Cholesterol 93.9 mg
  • Fat 33.7 g
  • Fiber 1.6 g
  • Protein 18.2 g
  • Saturated Fat 19.5 g
  • Sodium 826.6 mg
  • Sugar 1.1 g

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Chef's Notes

Use any kind of yellow-colored cheese you prefer; Feel free to use low-fat or fat-free dairy products; You can also bake the casserole at 325 degrees F (165 degrees C) for 2 hours.
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