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5 from 1 vote

Utah’s Best Funeral Potatoes

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dishes
Keyword: cooking, food, potatoes, recipe
Servings: 12 servings
Author: Barbara Schieving

Ingredients

Funeral Potatoes:

  • 1 32 oz. package freshly shredded hash browns
  • 2 cups cream of chicken soup recipe below or 1 can Cream of Chicken Soup
  • 2 cups of shredded Monterrey and Cheddar cheese
  • 2 cups Meadow Gold Sour Cream
  • ½ cup of diced onion
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup of Meadow Gold Unsalted butter divided
  • 1 cup panko bread crumbs

Cream of Chicken Soup:

  • ½ cup unsalted butter
  • 1 medium Spanish onion chopped
  • 2 stalks celery with leaves, chopped
  • 3 medium carrots chopped
  • ½ cup plus 1 tablespoon flour
  • 3 cups chicken broth
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 ¾ cups cooked diced chicken
  • 3 cups Meadow Gold heavy cream
  • Freshly ground black pepper to tastes
  • 2 tablespoons fresh parsley chopped

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.