New Food #43 - Chicken Potato Casserole

I'm finally back on updating you on some food. I'm doing it a bit backwards but I *have* to get updated since we change calendars and some of the meals are from September and I don't want to forget them.

This meal was from Friday night. It's rather good. It could have used some more chicken (at least in my books) but it was good.

Chicken Potato Casserole




Make 2 casseroles (6 servings each) or in my house 1- 8 by 11 pan and only 1 leftover dish!

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

1 - Place potatoes and water in a 3-qts microwave-safe dish. Cover and microwave on high for 12 to 15 minutes or until tender. Meanwhile, divide chicken between 2 greased 8 inch square baking dishes.

2 - 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.

3 - Bake one casserole, uncovered, at 350F for 45 to 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 fridge for 30 minutes before baking. Bake as directed.

EN - This recipe was tested in 1,100-watt microwave.


****I boiled the potatoes like normal on the stove and just added everything to that pot. I also didn't use fresh spinach. I used frozen cubes (4 of them) thawed in water and then drained and put in the mix.

Great meal. I really enjoyed it.