Ingredients

The following ingredients have 8 Servings
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 (8 oz) block cream cheese, room temperature
  • 1/2 cup milk
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 (1 oz) pkg Ranch seasoning
  • 1 (15 oz) can whole kernel corn, drained
  • 2 cups grated cheddar, divided
  • 3 cups (cooked) shredded or cubed chicken
  • 1 (28-32oz) pkg diced potatoes (like hash browns), thawed
  • 1- 1/2 cup crushed seasoned croutons or butter crackers (I used Garlic Croutons), depending on how much crunch you want!

Instruction

  • Preheat oven to 350°
  • In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese.
  • Next mix in diced potatoes and chicken.
  • Spread entire mixture into an ungreased 9×13 pan.
  • Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers.
  • Bake for 30 minutes until mixture is hot and bubbly.