Chicken Potato Casserole Recipe
- 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
- 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).
Reviews for Chicken Potato Casserole
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Wonderful whole family loved it! Even a picky 2 year old!
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!!
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.
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!
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