Chicken Potato Casserole Recipe | Chicken Potato Casserole Dish
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Chicken Potato Casserole Recipe


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.

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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
chicken potato casserole