This chicken casserole is one of my husband’s very favorite meals. My kids like it too, so we have it quite often. I like it because it has lots of vegetables, so it can be a one dish meal if I am in a pinch. I usually serve it with either a fruit or green salad though. It’s great for using up leftover mashed potatoes!
Hearty Chicken Casserole
3 cups hot mashed potatoes (you can use instant)
1/2 cup grated cheddar cheese
1/3 cup French’s fried onions
2-3 chicken breasts, cooked and chopped
2 1/2 cups frozen vegetables (I usually use a bag of mixed veggies, or peas, carrots, and corn.)
1 can cream of chicken soup
1/3 cup milk
1/2 tsp mustard
1/4 tsp garlic powder
1/4 tsp pepper
1/4 cup grated cheddar cheese
1/4 cup French’s fried onions
Mix potatoes with the cheese and onions. Spread into a greased casserole dish, making a shell across the bottom and up the sides. Mix remaining ingredients and pour into shell. Bake at 375 for about 30 minutes or till hot. Top with cheese and onions and bake for about 3 more minutes, or till cheese melts and onions are golden brown. (Watch closely, the onions burn easily.)
-This recipe can be adapted to use more or less of the chicken and vegetables. If you have a bunch of carnivores living at your house, use more chicken and less veggies. If you have non meat lovers, do the opposite.