Potato and Chicken Casserole
This is enough for TWO casseroles. One to serve and one to freeze for later. EACH one serves about 6."This was pretty good. I made it while I was pregnant to freeze when the baby was here. Froze & served well (though I didn't try it before)! I think it would be even better with beef! Next time I have left over from a roastim going to try it! " - Astancilwomack
Yield: 6 Servings Ready in 1 hours, 20 minutes
favorite of 39 people 44 people want to try
|6 largebaking type; peeled and cubed|
|1 1/2 cupswater|
|2 lbs. boneless, skinless chicken breasts; shredded,|
|2 cupssour cream; (16 oz.)|
|3/4 cupCheddar cheese; shredded|
|1/2 cupbutter; softened|
|1/4 cupParmesan cheese; shredded|
|1 envelopeonion soup mix|
|1/4 cupCarrot; shredded|
|1/4 cupspinach; fresh, finely chopped, (can substitute fl|
|1/4 teaspoongarlic powder|
|1/4 cupDry bread crumbs|
Potato and Chicken Casserole Preparation
1. Place potatoes and water in a 3 quart microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-inch square baking dishes.
2. Drain potatoes and place in a large bowl. Add all ingredients except bread crumbs; mash until smooth. Spoon over chicken. Sprinkle with bread crumbs.
3. Bake one casserole, uncovered, at 350 for 45 to 50 minutes, or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months.
TO USE FROZEN CASSEROLE:
Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
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