Grandma’s Heirloom Country Chicken Casserole

By carvalhohm2

Ingredients

• 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
• 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

Details

Servings 6
Adapted from rosssveback.com

Preparation

Step 1

Combine potatoes, 1 cup sour cream, 1 cup cheese, onions, salt, 1 teaspoon pepper and spread into the bottom of a 9X13 baking dish or comparable oval baking dish. Preheat oven to 375 degrees.

Combine chicken, soup, vegetables, 1 cup sour cream, mustard, garlic powder, pepper and 1 cup cheese 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.