MASHED POTATO CHICKEN CASSEROLE RECIPES

AU GRATIN POTATO CASSEROLE RECIPE | MYRECIPES

Au Gratin Potato Casserole Recipe | MyRecipes image

Is unexpected company on their way? Has a particular someone informed you that your in-laws will be coming by for brunch tomorrow morning after all? We have you covered.This could quite possibly be the easiest casserole we've ever come across. The best part? All you need is a bag of frozen hash browns and a few other staples to make it. Sure, it's a bit retro and relies on those old faithfuls like cream of mushroom soup and Cornflakes, but when you need some simple warm and cheesy goodness to pair with a rotisserie chicken and a kale salad, this casserole is tops. And although we don't recommend freezing it, you can make it up to 24 hours in advance and bake right before serving. Just make sure to sprinkle the cornflakes on top right before putting it in the oven to prevent having soggy cereal on top. And don't forget to call us over when it's ready!

Provided by Chris Bryant, Johnson City, Tennessee

Yield Makes 10 to 12 servings

Number Of Ingredients 8

Ingredients

1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Steps:

Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.

CHICKEN-POTATO CASSEROLE RECIPE | ALLRECIPES

Chicken-Potato Casserole Recipe | Allrecipes image

This casserole takes a little time to prepare, but it is well worth it! It may be prepared the night before, just take it out of the refrigerator 30 minutes before baking.

Provided by Lilsargitty

Categories Chicken Breasts

Total Time 2 hours 0 minutes

Prep Time 45 minutes

Cook Time 1 hours 15 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 11

Ingredients

6 large baking potatoes, peeled and cubed
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 (16 ounce) container sour cream
¾ cup shredded Cheddar cheese
½ cup butter, softened
½ cup shredded carrot
½ cup shredded Parmesan cheese
1 envelope onion soup mix
¼ teaspoon garlic salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Place chicken cubes evenly into the prepared dish.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and mash. Add sour cream, Cheddar cheese, butter, carrot, Parmesan cheese, onion soup mix, garlic salt, and pepper; mash together until smooth. Spoon over chicken and sprinkle with bread crumbs.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 to 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 443.4 calories, CarbohydrateContent 39.3 g, CholesterolContent 90.4 mg, FatContent 21.2 g, FiberContent 4.5 g, ProteinContent 24.6 g, SaturatedFatContent 12.5 g, SodiumContent 498 mg, SugarContent 2.2 g

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CHICKEN-POTATO CASSEROLE RECIPE | ALLRECIPES

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