Chicken In a Cloud

Krystal McDow

By
@kmcdow

I got this from another website.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 1/2 c
hot mashed potatoes
2 c
cooked cubed chicken (3 boneless skinless chicken breast)
16 oz
package frozen mixed vegetables, thawed and drained
10 3/4 oz
can cream of chicken soup
1/2 c
sour cream
2 Tbsp
minced onion flakes (or snipped fresh chives)
1/2 tsp
dry mustard (or 2-3 tsp dijon mustard)
1/4 tsp
garlic powder
1/4 tsp
ground black pepper
2 c
shredded sharp cheddar cheese

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Butter a 13 by 9 inch shallow baking dish.
3
Spread hot mashed potatoes evenly across the bottom of the baking dish, coming up the sides somewhat to create a shell.
4
In a large bowl, stir together the chicken, vegetables, soup, sour cream, onion or chives, mustard, garlic, and pepper.
5
Spread the chicken mixture on top of the mashed potatoes, and sprinkle evenly with the shredded cheese.
6
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.
7
Remove casserole from the oven, let stand for 10 minutes before serving.
8
Good served with warm buttered biscuits.
9
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!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American