Copyright 2011 Casserole Recipes | Chicken Potato Casserole Recipe All Right Reserved
Chicken Potato Casserole Recipe
 | ||||
Ingredients
4 large potatoes, peeled and sliced
3 medium onions, sliced
1 can peas, drained
1 can mushroom soup, diluted with milk
Leftover chicken or turkey, diced
Directions for Chicken Potato Casserole
Turn oven to 350 degrees
In a casserole slow cooker, layer the potatoes, onions, peas, and diced chicken. Continue to layer until 3/4 full
Pour the mushroom soup into casserole slow cooker.
Bake until the potatoes are tender
| ||||
|
|
With this chicken potato casserole, I just finished transfering this to my permanant recipe book. Besides the unattractive look of the texture, this has been one of my favorite dishes.
Also Check Out:
Chicken Potato Casserole
6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) BREAKSTONE'S® Sour Cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs
- Turn oven on to 350 degrees
- In a pot, boil the potatoes until tender
- In a large bowl, mix together the potatoes, sour cream, cheese, butter, soup mix, spinach, salt, garlic powder, carrots, and pepper
- Mash until nice and creamy
- In a casserole dish, lay down the chicken
- Pour potatoe mixture over chicken
- Cook for 50 minutes
