Chicken and Potato Bake

Name: Chicken and Potato Bake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Ingredients: 3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds; 1 large onion, diced; 1 stick (8 tablespoons) salted butter, divided; 2 cups diced, cooked chicken; Salt and pepper, to taste; 1 (10.5 oz) can condensed cream of mushroom soup; 1 cup milk; 1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing); Optional garnish: chopped fresh parsley

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Prep Time: 15 minutes

Cook Time: 70 minutes

Total: 85 minutes

Servings: 6

Ingredients

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3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds1 large onion, diced1 stick (8 tablespoons) salted butter, divided2 cups diced, cooked chickenSalt and pepper, to taste1 (10.5 oz) can condensed cream of mushroom soup1 cup milk1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)Optional garnish: chopped fresh parsley

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Instructions

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Step 1

Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.

Step 2

Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.

Step 3

Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.

Step 4

Place chicken on top of the butter. Season with salt and pepper.

Step 5

In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.

Step 6

Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.