Grandma's Heirloom Country Chicken Casserole 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.

2 lbs Yukon Gold potatoes, cubed - not peeled, boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 28.8 oz. can french-fried onions
1 tsp. salt

Combine ingredients and spread into the bottom of a 9X13 dish or comperable oval baking dish.  Preheat oven to 375 degrees.

4 boneless, skinless chicken breasts - cooked and cubed
1 20-oz. can cream of mushroom soup
1 10 oz. bag frozen, mixed vegetables - thawed and drained
1 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. pepper

Combine ingredients and spread over potoato mixture.  Sprinkle with additional cup of shredded cheddar cheese.  Bake in oven for 30 minutes until cheese is melted and bubbly, serve and enjoy.


  1. As a West Coast gal with southern roots, I don't have nearly enough of these kind of recipes. I bet Paul would love this. If you ever want any good dishes with a hispanic flare, you know where to find me. :)