Grandma’s Heirloom Country Chicken Casserole Recipe

by Ross Sveback on July 9, 2010

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20130513_170932You can’t live in the Midwest and not have a couple of recipes that involve a potato, can of cream soup and a bag of frozen vegetables – it’s just par for the course.  Here is  my Grandmother’s timeless recipe for her Country Chicken Casserole.  It brings me back to the days when she would make this and bring it over for dinner, comforting and homey.

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# – 2.0# 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.

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