Print Options:

Bar Nothing Potato Casserole

Yields1 ServingPrep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

"with dual cooking methods, this dish is fast, easy and the first thing to go at a party, cookout, or holiday meal.

 2 cups sour cream
 ½ can condensed cream of chicken soup
 ½ can H-E-B Chicken Queso Blanco Soup
 1 stick unsalted butter, melted
 2 tsp Bayou Sam's Counter Seasoning
 1 tsp garlic salt
 ½ tsp cayenne pepper, ground fine
 1 cup cooked chicken breast, finely shredded, not diced
 1 cup sweet onion, chopped fine
 2 cups medium sharp cheddar chesse, shredded fine
 1 bag Simply Potatoes Shredded Hash Browns, partially thawed
 1 cup sharp cheddar cheese, shredded fine
 ½ cup French's Crispy Fried Onions
 2 tbsp fresh scallions, sliced 1/4"
DUAL PREPARATION METHODS BELOW ~ Read steps before proceeding
1

Heat indirect grill rolling light pecan or if indoors, an oven to 350°F. Middle rack.

2

In large bowl, combine sour cream, cream of chicken soup, chicken poblano queso, butter and seasonings.
Next fold in chicken, onions and medium cheddar cheese.
Now gently fold in partially thawed hash brown potatoes until we’ll combined.

3

Transfer to an undressed 9X9 baking dish or aluminum pan.

4

Top with finely shredded sharp cheddar cheese.

GRILL METHOD
6

Increase to 500° or infer-red until cheese is melted and beginning to brown.
Remove from heat, loosely cover and rest 10 minutes.

OVEN
7

Set to broil for 5-7 minutes, watching often. Remove from oven when cheese just begins to brown. Loosely cover and rest 10 minutes.

TO FINISH
8

To finish, top with crispy fried onions and fresh sliced scallions.