Chicken and Mashed Potato Casserole

What do you do with those leftover mashed potatoes?

This easy chicken and mashed potato casserole will not only use up those leftover potatoes but will leave you whole family wanting more.

Here's what you are going to need:

2 boneless, skinless chicken breasts
2 cans of cream of chicken soup
1/2 cup of sour cream
1/2 onion, finely chopped
1 1/2 teaspoons of poultry seasoning
1/2 teaspoon of dried sage
1 teaspoon salt
1/2 teaspoon of pepper
1 pound of frozen California Blend Vegetables (broccoli, cauliflower and carrots)
4 cups of leftover mashed potatoes
Paprika for sprinkling on top of the casserole

Here's what you need to do:

Preheat oven to 375 degrees F.

In a large skillet, mix together the 2 cans of soup, sour cream and poultry seasoning. Bring to a simmer over medium low heat.

Cut the chicken breasts into bite sized cubes.

Stir in the chicken and onions.

Add the frozen vegetables and mix well. Bring back up to a simmer. Cover and simmer on low 15 minutes.

Pour into a 2-quart casserole dish.

Spoon the mashed potatoes on top of the gravy mixture in several mounds around the dish.

Carefully spread the potatoes over the entire top of the casserole all the way to the edges.

Sprinkle with paprika.

Bake at 375 degrees F for an hour. If the potatoes are not browned enough, place the dish under the broiler for a few minutes to brown.

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Chosen as one of the 50 Best Southern Food Blogs by

If you like my website, you're gonna love my new ecookbook Tried and True Recipes from Mama's Kitchen.

Now you can make your favorite restaurant recipes at home!