Mississippi Funeral Chicken and Potato Casserole
This Mississippi Funeral Chicken and Potato Casserole is warm comfort food at its best, with cheesy chicken and hash browns baked together until hot and bubbly. You’ll love the crunchy, punchy topping of bacon, potato chips, cheese, and pepperoncini.
Prep Time
0h 20m
Cook Time
0h 50m
Ingredients
14
Yield
12 servings
Calories
681 kcal
Method
Step-by-step instructions
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13x9-inch baking dish with cooking spray.
Whisk together soup, sour cream, mayonnaise, cream cheese, ranch mix, and cayenne pepper in a large bowl until combined.
Stir in thawed hash browns, shredded chicken, 1 1/2 cups shredded Cheddar cheese, 1/2 cup pepperoncini peppers, and 1/4 cup chopped chives until fully combined. Transfer mixture to prepared baking dish and spread evenly. Cover with aluminum foil.
Bake in the preheated oven until heated through, 35 to 40 minutes. Remove from the oven and remove foil.
Stir together mozzarella cheese, potato chips, bacon, remaining 1/2 cup cheddar cheese, and remaining 1/4 cup pepperoncini peppers in a medium bowl. Spread evenly over the casserole.
Continue baking, uncovered, until cheese is melted and topping is lightly browned, 15 to 20 minutes more. Let stand for 5 minutes before serving. Garnish with additional chives. Recipe developed by Barrett Heald
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