Chicken Potato Casserole
Total TimePrep: 20 min. Bake: 45 min.
Makes2 casseroles (6 servings each)
- 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.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1 each: 422 calories, 19g fat (12g saturated fat), 98mg cholesterol, 491mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 23g protein.
Dec 4, 2016
Delicious! I got lazy and I didn't mash the potatoes, or cut up the chicken, or chop the spinach. I put chicken breasts on the bottom, covered them with fresh spinach and poured the potato mixture over the top and baked it. Super delicious!
Oct 5, 2014
I made this for supper tonight and it didn't go over well at all. I agree with the other reviewer about the appearance...it wasn't attractive to the eyes. As for the flavor, it was not what I had hoped for. I won't be making this again. :(
Sep 18, 2010
Wonderful whole family loved it! Even a picky 2 year old!
Jul 19, 2010
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!!
Dec 8, 2009
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.
Nov 25, 2008
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!
Follow along as we show you how to make these fantastic recipes from our archive.