Monday, January 23, 2017

Potato Chicken Casserole



  • 2.5 lbs Yukon Gold potatoes, cubed – (not peeled)* boiled and mashed
  • 1 cup sour cream
  • 1 cup shredded, cheddar cheese
  • 1 (2.8 oz) can french-fried onions
  • 2 tsp. salt
  • 1 tsp. coarse ground pepper


How to Make It

  • Combine ingredients and spread into the bottom of a baking dish or comparable oval baking dish. Preheat oven to 375 degrees.
  • 1.5 – 2 lbs boneless, skinless chicken breasts – poached and shredded
  • 1 (26 oz) can cream of mushroom soup
  • 1 (16 oz) bag frozen, mixed vegetables – thawed and drained
  • 1 c. sour cream
  • 2 tsp. ground mustard
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 c. shredded, cheddar cheese – for sprinkling on top
  • Combine ingredients and spread over potoato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 45 minutes until cheese is melted and bubbly, serve and enjoy.
  • *I would peel if using anything other than the Yukon Gold potatoes.
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