Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 8 Servings
These Funeral Potatoes are total upgrades of the plain potatoes! They taste incredibly delicious. You have got to give this recipe a try if you want to taste perfection. Enjoy!
10.5 oz. can cream of chicken
2 c sour cream
2 c crushed potato chips, finely crushed
1 tbsp dried chives
3 tbsp salted butter, melted
2 c shredded cheddar cheese
1 tsp dried onion flakes
29 oz. package of frozen cubed O’Brien potatoes, thawed
1 tsp garlic salt
½ tsp pepper
Thaw the potatoes for at least an hour at room temperature.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray to an 11×7-inch baking dish.
Add cheese, seasonings, and the thawed potatoes into a large mixing bowl. Toss until the potatoes are completely coated.
Add the sour cream and cream of chicken soup. Stir until well incorporated.
Transfer the mixture to the prepared baking dish and spread it evenly. Cover it entirely with a nonstick aluminium foil.
Place it in the preheated oven and bake for 45 minutes or until done.
Remove the potatoes from the oven and scatter the crushed potato chips on top.
Melt the butter, then pour it on top of the crushed potato chips.
Put them back in the oven without the cover this time, then bake for 10 more minutes or until the top turns golden brown.
Remove the potatoes from the oven and allow them to rest for at least 10 minutes at room temperature.
Serve and enjoy!
You can either crush the potato chips or leave them as is. I just prefer them crushed.
Place any leftovers in an airtight container, then place them in the fridge. Reheat for a few minutes before serving again.
Calories: 380 kcal | Carbohydrates: 13g | Protein: 9g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 653mg | Potassium: 467mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 5.1mg | Calcium: 275mg | Iron: 0.6mg