Heirloom Chicken Casserole
By Susan52
Rate this recipe
4.4/5
(9 Votes)
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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 8
Preparation time 20mins
Adapted from rosssveback.com
Preparation
Step 1
Preheat oven to 375 degrees.
Combine first 6 ingredients and spread into the bottom of a baking dish or comparable oval baking dish.
Combine next 8 ingredients and spread over potato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 45 minutes until cheese is melted and bubbly.
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