INGREDIENTS
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Potato Crust
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2.5 lbs Yukon Gold potatoes, cubed – not peeled, boiled and mashed
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1 cup sour cream
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1 cup shredded, cheddar cheese
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1 2.8 oz. can french-fried onions
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2 tsp. salt
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1 tsp. coarse ground pepper
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Chicken Filling
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1.5# – 2.0# boneless, skinless chicken breasts – poached and shredded
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1 26-oz. can cream of mushroom soup
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1 16 oz. bag frozen, mixed vegetables – thawed and drained
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1 c. sour cream
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2 tsp. ground mustard
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1 tsp. garlic powder
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1/2 tsp. pepper
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1 c. shredded cheddar cheese, for sprinkling on top
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