GRANDMA'S HEIRLOOM COUNTRY CHICKEN CASSEROLE

By TNcook

Ingredients

• 2.5lbs2.5 lbs Yukon Gold potatoes, cubed – not peeled, boiled and mashed
• 1cup1 cup sour cream
• 1cup1 cup shredded, cheddar cheese
• 12.8 oz. can1 2.8 oz. can french-fried onions
• 2tsp.2 tsp. salt
• 1tsp.1 tsp. coarse ground
• Combine ingredients and spread into the bottom of a baking dish or comparable oval baking dish. Preheat oven to 375 degrees.
• NOTE: use potatoes of your choice.

Details

Servings 1
Adapted from rosssveback.com

Preparation

Step 1

.5# – 2.0# 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.