Potato and Chicken Casserole

2 reviews, 4.5 star(s). 100% would make again

Ready in 1 hour 20 minutes

This is enough for TWO casseroles. One to serve and one to freeze for later. EACH one serves about 6.


6 large baking type; peeled and cubed
1 1/2 cups water
2 lbs. boneless, skinless chicken breasts; shredded,
2 cups sour cream; (16 oz.)
3/4 cup Cheddar cheese; shredded
1/2 cup butter; softened
1/4 cup Parmesan cheese; shredded
1 envelope onion soup mix
1/4 cup Carrot; shredded
1/4 cup spinach; fresh, finely chopped, (can substitute fl
1/4 teaspoon Salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup Dry bread crumbs

Original recipe makes 6 Servings



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.


Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Alert editor   
Calories Per Serving: 373 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

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 4y ago

Inspired by an recipe found in an old magazine. [I posted this recipe.]
Dazguti 5y ago

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