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Chicken Potato Casserole Recipe

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This savory, satisfying casserole from Kersten Campbell of Pullman, Washington is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super-easy supper.

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Chicken Potato Casserole Recipe

Prep: 20 min. Bake: 45 min.

Yield: 12 Servings

20 45 65

Ingredients

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Directions

Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.
Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.
Bake one casserole, uncovered, at 350° for 45-50 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. Yield: 2 casseroles (6 servings each).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 422 calories, 19 g fat (12 g saturated fat), 98 mg cholesterol, 491 mg sodium, 38 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Chicken Potato Casserole in Simple & Delicious January/February 2007, p65

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Reviews for Chicken Potato Casserole

Chicken Potato Casserole

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Reviewed on Sep. 18, 2010 by ojc0806

Wonderful whole family loved it! Even a picky 2 year old!

Reviewed on Jul. 19, 2010 by colsen50

I left the potatoes lightly mashed and chunky; added twice the carrots and spinach as well as fresh oregano, basil and garlic. The family Love it!!

Reviewed on Dec. 08, 2009 by irisfromOaxaca

I just finished transfering this to my permanant recipe file, with SOME changes this is an excellent recipe. As noted by another reviewer, mashing the potatoes is not a good idea. I cooked them briefly and then cubed them, making for a much more appealing texture. Also, I cut out all of the butter (unnecessarily fattening) and GREATLY increased the amount of spinach and carrots... this improved not only the nutrition of the casserole but made it a lot more attractive.

Reviewed on Nov. 25, 2008 by BrendainPa

This is very good for a family meal-the chicken comes out very tender and delicious.However, appearance-wise, I wouldn't serve it to company. The texture is very much like baby food, my mashed potatoes looked kind of gross. I would cut the soup mix in half; it was very salty. But I will make it again for my family--they really liked it!