Ingredients
6 large baking potatoes, peeled and cubed1-1/2 cups water2 pounds boneless skinless chicken breasts, cut into 1-inch cubes2 cups sour cream3/4 cup shredded cheddar cheese1/2 cup butter, softened1/4 cup shredded Parmesan cheese1 envelope onion soup mix1/4 cup finely chopped fresh spinach1/4 cup shredded carrot1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1/4 cup dry bread crumbs
Preparation
Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.
Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.
Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
