Recipe by BecR
Creamy chicken and veggies nestled in a fluffy cloud of mashed potatoes, topped with melted cheese, true comfort food at it's finest! A simple and easy recipe, this casserole can be assembled in advance and popped into the oven an hour before serving. Serve with warm buttered biscuits. Enjoy! Tip: The hot mashed potatoes are especially tasty prepared with chicken broth in place of water, and cream cheese in place of the usual milk & butter.
Top Review by c_fedor
This recipe is the best I've found on this site so far! Every time I make it, my family devours it - no matter how much I make! Even my usually fussy daughter (3) loves it. It also freezes well, so it's a good recipe to make multiple batches of at a time.
- 3 1⁄2 cups hot mashed potatoes
- 2 cups cooked cubed chicken (3 skinless boneless breasts)
- 1 (16 ounce) package frozen mixed vegetables, thawed and drained
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 cup sour cream
- 2 tablespoons minced onion flakes (or snipped fresh chives)
- 1⁄2 teaspoon dry mustard (or 2-3 teaspoons Dijon mustard)
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground black pepper
- 2 cups shredded sharp cheddar cheese
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Butter a 13 by 9 inch shallow baking dish.
- Spread hot mashed potatoes evenly across the bottom of the baking dish, coming up the sides somewhat to create a shell.
- In a large bowl, stir together the chicken, vegetables, soup, sour cream, onion or chives, mustard, garlic, and pepper.
- Spread the chicken mixture on top of the mashed potatoes, and sprinkle evenly with the shredded cheese.
- Bake uncovered for 45 minutes (or bake for about 1 hour if made ahead and refrigerated), until cheese is melted and casserole is hot and bubbly.
- Remove casserole from the oven, let stand for 10 minutes before serving.
- Good served with warm buttered biscuits.
- Note: This casserole is even more over-the-top awesome made with a breadcrumb or stuffing topping. Assemble the casserole as directed, reserving the grated cheese. During the last 30 minutes of baking, top casserole with 1-2 cups freshly torn soft breadcrumbs (or stuffing mix), seasoned with a pinch of poultry seasoning and a few dashes of celery seeds. Drizzle with 2-3 tablespoons of melted butter, and then top with the grated cheese. Bake until topping is lightly browned and casserole is hot and bubbling. Extra yummy!