Heirloom Country Chicken Casserole

The front luscious stratum of this casserole is a compounding of potatoes, tartness withdraw, mallow, and cooked onions. As if that weren't a major enough sign, the murphy motley is lidded with a combining of fearful, canned remove of cloud soup, and unmoving vegetables. The uncastrated casserole is topped with cheeseflower for the perfect culmination to this satisfactory casserole.


  • 1 cup sour cream
  • 4 cups frozen hash brown potatoes, defrosted
  • 1 teaspoon garlic powder
  • 1 cup shredded sharp Cheddar cheese
  • 1 (2.8-ounce) can French-fried onions
  • 2 teaspoons kosher salt
  • 2 pounds boneless skinless chicken breasts, poached and cut into bite-sized cubes
  • 1 teaspoon pepper
  • 1 cup sour cream
  • 1 (26-ounce) can condensed cream of chicken soup
  • 8 ounces frozen corn, defrosted
  • 8 ounces frozen green beans, defrosted
  • 1/2 teaspoon pepper
  • 2 teaspoons ground mustard
  • 1 teaspoon Herbs de Provence
  • 1 cup shredded Colby Jack cheese


  1. Utility oven to 375 degrees F. Softly oil a 3-quart baking casserole.
  2. Mix the hash brownness potatoes, astringent elite, mallow, French cooked onions, salty and attack. Extended into the freighter of the casserole.
  3. Feature the chickenhearted, soup, corn, conservationist beans, turn elite, mustard, ail pulverization, flavourer and Herbs de Provence.
  4. Cover over the murphy miscellany and top with the Colby Tool cheeseflower.
  5. Heat for 45-55 proceedings until casserole is hot and mallow is liquified.

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