2cupscream of chicken souprecipe below or 1 can Cream of Chicken Soup
2cupsof shredded Monterrey and Cheddar cheese
2cupsMeadow Gold Sour Cream
½cupof diced onion
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
1cupof Meadow Gold Unsalted butterdivided
1cuppanko bread crumbs
Cream of Chicken Soup:
½cupunsalted butter
1medium Spanish onionchopped
2stalks celerywith leaves, chopped
3medium carrotschopped
½cupplus 1 tablespoon flour
3cupschicken broth
3sprigs parsley
3sprigs fresh thyme
1bay leaf
2 ¾cupscookeddiced chicken
3cupsMeadow Gold heavy cream
Freshly ground black pepper to tastes
2tablespoonsfresh parsleychopped
Instructions
Funeral Potatoes:
Preheat oven to 350º. Melt ½ cup of butter over medium heat. Add the onion and sauté until the onion is translucent.
Remove from heat. Add the hash browns, sour cream, cream of chicken soup, cheese, salt and pepper and combine well. Add additional salt and pepper if necessary.
Spread the mixture into a 9 x 13 (or similar) dish. Mix the panko with ½ cup melted butter and top the mixture.
Bake for 40 minutes covered with foil. Uncover and bake for an additional 5- 7 minutes or until golden brown.
Cream of Chicken Soup:
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes.
Add the flour and cook, stirring with a wooden spoon for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly.
Tie the parsley springs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes. Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each bowl with chopped parsley and serve immediately.