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Potato Casserole with Chick-fil-A Chicken Noodle Soup
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Time:
> 1 HOUR
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Difficulty:
Advanced
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Serves:
8
Ingredients
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4 cups Chick-fil-A Chicken Noodle Soup
Order now - 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
copied
- 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.