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Chicken & Potatoes Au Gratin




Source of Recipe


Internet


List of Ingredients




2 cups cooked (leftover) chopped or shredded chicken
2 pounds frozen hash-browned potatoes, thawed
2 (10 3/4-ounce) cans condensed reduced-fat cream of celery soup
1 cup reduced-fat sour cream
1 medium chopped onion
2 cups shredded reduced-fat sharp cheddar cheese, divided




Recipe



Heat oven to 350 degrees. Coat two 8-by-8-inch baking dishes with cooking spray. In a large bowl, combine chicken, potatoes, soup, sour cream, onion and 1 cup cheese. Divide and spoon into each baking dish. Divide and sprinkle each casserole with remaining cheese. Cover and bake 40 minutes. Uncover and bake another 20 minutes or until bubbly and cheese is browned. Serve one casserole; cover and refrigerate second dish for another meal.