Potato Chicken Casserole

Potato Chicken Casserole


2.5 lbs of Yukon Gold cubed, boiled and mashed potatoes.
1 cup of sour cream.
1 cup of shredded cheddar cheese.
1 (2.8 oz) can of french-fried onions.
2 tsps of salt.
1 tsp of coarse ground pepper.

You’ll Need (for the chicken):

1.5 – 2 lbs of poached and shredded boneless skinless chicken breasts.
1 (26 oz) bag of thawed and drained frozen mixed vegetables.
1 cup of sour cream.
2 tsps of ground mustard.
1 tsp of garlic powder.
½ tsp of pepper.
1 cup of shredded cheddar cheese.


How to:

Preheat the oven to 375°.

Mix together the potatoes ingredients and spread the mixture in a baking dish.

In a large bowl, mix together the chicken ingredients and spread over the potato mixture.
Sprinkle 1 cup of shredded cheddar cheese over the top and bake for 45 minutes.
Bonne App├ętit!

Easy, peasy and cheesy! Trust me when I say once you get a taste of this potato and chicken casserole, you won’t stop until you hit the bottom of the casserole! Give it a shot, you’ll thank me later.

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