Potato Casserole with Chick-fil-A Chicken Noodle Soup

time: > 1 HOUR

difficulty: Advanced

serves: 8

Ingredients

4 cups Chick-fil-A Chicken Noodle Soup

2 lbs frozen shredded hash browns, thawed and drained

2 tbsp corn starch

4 tbsp cold water

10.5 oz can condensed cream of mushroom soup

1 ½ cup shredded sharp cheddar cheese, divided

⅛ tsp dried thyme

1 ½ oz Chick-fil-A Waffle Potato Chips, crushed

6 slices cooked bacon, crumbled

Steps

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Preheat oven to 350°F. Spray a 10” x 12” baking dish with non-stick spray.
In a medium saucepan, bring chicken noodle soup to a simmer over medium-low heat. Simmer for 10 minutes, stirring to prevent scorching on the bottom of the pan.
In a separate small bowl, stir together corn starch and water. Mix into soup and stir well.
Stir in cream of mushroom soup, 1 cup of cheddar cheese and thyme. Remove from heat.
In a large bowl, combine drained hash browns with soup mixture.
Pour into prepared dish. Top with remaining cheese, bacon and potato chips.
Bake uncovered for 45 minutes. Remove from oven and let rest 15 minutes before serving.

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