1 package (28 oz) frozen potatoes O'Brien, thawed
1 can (10 oz) Cheddar cheese soup
4 cups cooked diced chicken
1 cup shredded Cheddar cheese
Preheat your oven to 375 degrees. Lightly oil a 9x13 casserole.
Put the potatoes in the casserole, distributing evenly. Salt and pepper to taste.
In a bowl, mix together the soup and chicken, then add that to the casserole.
Sprinkle the shredded Cheddar cheese over the top of the casserole.
Bake uncovered in the preheated oven for 45 to 55 minutes or until bubbly hot and potatoes have browned slightly around the edges.
Will serve 4 to 6.
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