Potato Chicken Casserole


2.5 lbs Yukon Gold potatoes, cubed – (not peeled)* boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 (2.8 oz) can french-fried onions
2 tsp. salt
1 tsp. coarse ground pepper


Combine ingredients and spread into the bottom of a baking dish or comparable oval baking dish. Preheat oven to 375 degrees.

1.5 – 2 lbs boneless, skinless chicken breasts – poached and shredded
1 (26 oz) can cream of mushroom soup
1 (16 oz) bag frozen, mixed vegetables – thawed and drained
1 c. sour cream
2 tsp. ground mustard
1 tsp. garlic powder
1/2 tsp. pepper
1 c. shredded, cheddar cheese – for sprinkling on top

Combine ingredients and spread over potoato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 45 minutes until cheese is melted and bubbly, serve and enjoy.

*I would peel if using anything other than the Yukon Gold potatoes.