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.




Ingredients:

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.

Directions:

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.