Chicken Potato Casserole

By Lulubelle

Taste of Home - 2008 Annual Quick Cooking
Makes 2 meals that serve 5 people each

Ingredients

• 6 large Baking Potatoes, peeled & cubed
• 1 1/2 C. Water
• 2 lbs Chicken Breasts-boneless & skinless-1" cubes
• 2 Cups Sour Cream
• 3/4 Cup Shredded Cheddar Cheese
• 1/2 Cup Butter, softened
• 1/4 Cup shredded Parmesan Cheese
• 1 envelope dry onion soup mix
• 1/4 Cup finely Chopped Fresh Spinach
• 1/4 Cup Shredded Carrot
• 1/4 tsp salt,pepper & garlic powder
• 1/4 C. Dry Bread Crumbs

Preparation

Step 1

Place potatoes & water in 3 quart microwave dish. Cover & microwave on high for 15 minutes. Meanwhile, divide chicken between two greased 8 x 8 baking dishes. Drain potatoes & place in a large mixing bowl. Add everything except bread crumbs & mash until smooth. Spoon over chicken; sprinkle with bread crumbs. Cover and freeze. IF FROZEN: Thaw in fridge overnight, remove from fridge 30 min prior to baking. Bake, uncovered, at 350` for 50 minutes.