Mississippi Mud Potatoes are a creamy, cheesy potato casserole,

Components:

1. Four to five medium russet potatoes, diced and peeled
2. Sour cream, one cup
3. Creamed chicken (or mushroom) soup, one cup
4. Two cups of cheddar cheese, split and shredded
5. An optional half-cup of chopped green onions
6. If preferred, half a cup of cooked chicken
7. One teaspoon of powdered garlic
8. One teaspoon of powdered onion
9. Season with salt and pepper to taste.
10. Half a cup of potato chips or crushed cornflakes (topping)

Rules:

Preheat the oven:

• Preheat the oven to 175°C (350°F). Grease a 9 x 13-inch ovenproof dish.

Prepare the potatoes:

• The diced potatoes should be cooked after 10 to 15 minutes of boiling in a big saucepan of salted water. Once drained, let cool slightly.

Get the casserole blend ready by:

• In a large bowl, combine the sour cream, cream of chicken soup, 1 1/2 cups cheddar cheese, chicken, green onions, garlic powder, onion powder, salt, and pepper. Blend until well combined.

Combine:

• Fold the potatoes into the creamy mixture after they are completely coated.

Proceed to the Baking Spoon:

• Pour the potato mixture onto the greased baking dish and distribute it evenly.

Top with chips and cheese:

• Add the remaining 1/2 cup of cheddar cheese and crushed cornflakes or potato chips on top.

Cook:

• Bake in a preheated oven until the casserole is bubbling and the top is browned, about 30 to 35 minutes.

Serve:

• Let it cool for a few minutes before serving. Savour the Mississippi Mud Potatoes, which are delicious and loaded with cheese!