Cheesy Potato Casserole (with Homemade Cream of Chicken)

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Cheesy Potato Casserole 

(with Homemade Cream of Chicken)


Growing up, this was a staple at my best friend’s house as it was simple and they could keep it in the fridge for multiple day to eat off of. I’ve made it a few times since, and I really like it with the shredded potatoes for a casserole “gift”. (I saw them also called “Funeral Potatoes” on Pintrest.) 

We had this on a holiday with a smoked Turkey and vegetables. It was a great creamy combination for those other dishes. 

However, this is a little bit ‘more fancy’ with the cream of chicken from scratch, but I would just use the canned soup normally. 


pint (2 cups) sour cream 
11 ounces of homemade cream of chicken soup
cup butter, melted
tablespoon garlic salt
2 bags refrigerated potatoes (hash browns or diced potatoes)
2 cups shredded cheddar cheese, divided


Ingredients for “1 can” of cream of chicken soup;
1 1/4 cups chicken broth 
3/4 cups milk, divided (1/4 & 1/2)
1/2+ cup flour
1/2 tablespoon seasoning mixture (or on your own, onion powder, garlic powder, black pepper, salt, parsley, etc)

Directions for Homemade Cream of Chicken Soup:

Combine the chicken broth and 1/4 cup of the milk in a large saucepan. Bring to a low boil.

Meanwhile, in a small bowl, mix the flour and seasonings into the remaining 1/2 cup milk until a smooth, thick mixture forms. (I like to take a small tupperware and shake it up instead of whisking… great for the kids to help with too!) 

Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers.  
Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
(can be made a day or so ahead of time.) 
Preheat oven to 350 degrees. 
In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (6 oz); stir until well blended.

Top with additional shredded cheese. 

Pour into ungreased 13×9-inch (3-quart) glass baking dish.
Bake 45 minutes.

Original Cream of Mushroom Soup:
Original Cheesy Potato Recipe: 

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