Grandma's Favorite Heirloom Country Chicken Casserole

By MiMaRee

Ingredients

• 4 cups frozen hash brown potatoes, defrosted
• 1 cup sour cream
• 1 cup shredded sharp Cheddar cheese
• 1 (2.8-ounce) can French-fried onions
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 2 pounds boneless skinless chicken breasts, poached and cut into bite-sized cubes
• 1 (26-ounce) can condensed cream of chicken soup
• 8 ounces frozen corn, defrosted
• 8 ounces frozen green beans, defrosted
• 1 cup sour cream
• 2 teaspoons ground mustard
• 1 teaspoon garlic powder
• 1 teaspoon Herbs de Provence
• 1/2 teaspoon pepper
• 1 cup shredded Colby Jack cheese

Preparation

Step 1

Instructions

Heat oven to 375 degrees F. Lightly grease a 3-quart baking casserole.

Combine the hash brown potatoes, sour cream, cheese, French fried onions, salt and pepper. Spread into the bottom of the casserole.

Combine the chicken, soup, corn, green beans, sour cream, mustard, garlic powder, pepper and Herbs de Provence.

Spread over the potato mixture and top with the Colby Jack cheese.

Bake for 45-55 minutes until casserole is hot and cheese is melted.