Cheesy Chicken Casserole

This recipe tasted a lot like a tuna casserole to me! 

The original recipe called for frozen hash browns but I just grated some fresh potatoes and squeezed them out a little. I used the small side of the grater for the onions and drained some of the liquid in a sieve. Blending the onions is another option if you feel like cleaning an appliance just for that.

Check out my paprika from Macedonia!

Cheesy Chicken Casserole

Adapted from Tasty Kitchen

Makes 6 servings

Ingredients

• 1 cup sour cream
• 1 cup half & half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 3 medium potatoes, grated (about 3 cups)
• 1 medium onion, grated
• 2 1/2 cups cooked chicken breast, cubed
• 2 oz cream cheese, cut into small cubes
• 2 1/2 cups shredded cheddar (I used marble)

Directions

1. Preheat the oven to 350F and grease a baking dish. I used a disposable because I didn't feel like doing dishes. A glass dish would be better.
2. In a large bowl, combine everything except 1/2 cup of the cheddar.
3. Pour the mixture into the prepared dish and sprinkle on the rest of the cheese. Cover it with foil. If your foil will be touching your casserole, spray it with cooking spray first so it doesn't stick. Bake it for about 1 hour then uncover the dish.
4. Bake for another 15 minutes or so until the cheese starts to turn golden and potatoes are cooked through. You can taste it to check on the potatoes if you need to.