Chicken And Mashed Potato Casserole

By carvalhohm

Ingredients

• 2 boneless, skinless chicken breasts
• 2 cans of cream of chicken soup
• 1/2 cup of sour cream
• 1/2 onion, finely chopped
• 1 1/2 teaspoons of poultry seasoning
• 1/2 teaspoon of dried sage
• 1 teaspoon salt
• 1/2 teaspoon of pepper
• 1 pound of frozen Vegetables (broccoli, cauliflower and carrots)
• 4 cups of leftover mashed potatoes
• Paprika for sprinkling on top of the casserole

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 375 degrees F.

In a large skillet, mix together the 2 cans of soup, sour cream and poultry seasoning. Bring to a simmer over medium low heat.

Cut the chicken breasts into bite sized cubes.
Stir in the chicken and onions.

Add the frozen vegetables and mix well. Bring back up to a simmer. Cover and simmer on low 15 minutes.

Pour into a 2-quart casserole dish.

Spoon the mashed potatoes on top of the gravy mixture in several mounds around the dish.

Carefully spread the potatoes over the entire top of the casserole all the way to the edges.
Sprinkle with paprika.

Bake at 375 * for an hour. If the potatoes are not browned enough, place the dish under the broiler for a few minutes to brown.