Potato Chicken Casserole

This is my most favorite chicken casserole ever! I make this potato chicken casserole for lunch and sometimes for dinner! Check it out, I’m sure you will love it.


For the potatoes

2.5 lbs of Yukon Gold cubed, boiled and mashed potatoes.

1 cup of sour cream.

1 cup of shredded cheddar cheese.

1 (2.8 oz) can of french-fried onions.

2 tsps of salt.

1 tsp of coarse ground pepper.

For the chicken

1.5 – 2 lbs of poached and shredded boneless skinless chicken breasts.

1 (26 oz) bag of thawed and drained frozen mixed vegetables.

1 cup of sour cream.

2 tsps of ground mustard.

1 tsp of garlic powder.

½ tsp of pepper.

1 cup of shredded cheddar cheese.


Preheat the oven to 375°.

Mix together the potatoes ingredients and spread the mixture in a baking dish.

In a large bowl, mix together the chicken ingredients and spread over the potato mixture.

Sprinkle 1 cup of shredded cheddar cheese over the top and bake for 45 minutes.

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