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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 302 (81%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.3mg||28 %|
|Sodium 904.3mg||31 %|
|Potassium 186.4mg||5 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.5g|
|Protein 8.6g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 373
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