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Heirloom Chicken Casserole

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Rate this recipe 4.4/5 (9 Votes)
Heirloom Chicken Casserole 1 Picture

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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