Are you looking for a casserole that is pure comfort food? Look no further! We’ve found a chicken dish that will tame your hunger beast with gusto.

 Check out what my pals over at Rossveback had to say about this recipe:

You 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.

Being from the Midwest I have to agree with the above statement. We certainly do love our potato, soupy, and veggie casseroles! Why? because they are dang delicious!

Ingredients and Instructions

2.5 lbs Yukon Gold potatoes, cubed (not peeled), boiled and mashed
1 cup Daisy sour cream
1 cup Kraft shredded, cheddar cheese
1 2.8 oz. can french-fried onions
2 tsp. Morton 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 Tyson chicken breasts – poached and shredded
1 26-oz. can Campbell’s cream of mushroom soup
1 16 oz. bag frozen, mixed vegetables – thawed and drained
1 c. sour cream
2 tsp. ground mustard
1 tsp. McCormick 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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Quick Tip: Serve this delicious casserole with your favorite steamed veggie and rolls.

Thank you to All Free Casserole Recipes for this great recipe.