Chicken in a Cloud

Name: Chicken in a Cloud
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 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

(10)

Recipe by BecR2400

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. I sometimes skip the cream of chicken soup--equally delicious! Can be made using leftover rotisserie chicken.

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READY IN: 1hr

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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!

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