Sunday, October 17, 2010

Creamy Chicken Potato Casserole

Another great one from my Freezer Pleasers book! I filled two 8 by 8 casserole dishes with this recipe and put them both in the freezer to use in the future. News flash: This is the first time I've ever peeled potatoes. Amazing, i know, i know. I don't even have a potato peeler so I had to do it all by hand with a knife. (Scroll down to see my beautiful peeled potatoes!)

Note: This recipe called for 1/2 cup of butter to mash in with the potatoes, but I chose to skip that and keep the fat count down.

Note: This recipe called for chopped spinach but I didn't have any, so I skipped that. I'm sure it would be a great addition though!


  • 5 Baking Potatoes, peeled and chopped
  • 1.5 cups of water
  • 1 pound boneless, skinless chicken breasts, cut
  • 2 cups of fat free sour cream
  • 1 cup shredded 2% cheddar cheese
  • 1/4 cup reduced fat Parmesan cheese
  • 1 envelope of onion soup mix
  • 1/2 cup shredded carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup dry bread crumbs


  1. Place potatoes and water in a large microwave-safe dish. Cover and microwave on high for 15 minutes. 
  2. Meanwhile, divide chicken between two greased 8 by 8 square baking dishes.
  3. Drain potatoes and place in large bowl.
  4. Mix in sour cream, cheddar cheese, Parmesan cheese, soup mix, carrot, salt, garlic, powder, & pepper.
  5. Mash & mix all ingredients until smooth.
  6. Spoon over chicken & cover with bread crumbs.

I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!


Teresa said...

Im so glad you are doing this blog! I no longer need to plan my meals, I can just use yours. :) Thanks and keep up the good work!

Jill said...

Glad I could be of service :-)

Jenn and Shawn said...

Just wondering what temperature and how long to cook this for once I get it out of my freezer. Sounds yummy and I'm trying to freeze some meals right now. Maybe I missed it and you said it somewhere on here. :)

Jill said...

Pretty much all the recipes have the same defrosting instructions. Put in fridge overnight and have it defrost for 24 hours. Take out 30 minutes before you are ready to cook it (I do it while the oven is preheating). Then bake at 350 for 30 to 50 minutes (start with 30 and monitor to see if it's ready) and cover it for half of that time so it won't dry out.

Related Posts Plugin for WordPress, Blogger...