INGREDIENTS
- 3 small boneless, skinless chicken breasts
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 3 cups chicken broth
- 2 pounds Yukon Gold potatoes
- 1 10 oz. can cream of chicken soup
- 1 10 oz. can cream of potato soup
- 1 cup frozen mixed vegetables
- 1 cup sour cream
- 1 ½ cups shredded Colby Jack cheese divided
- 1 cup French’s fried onions
INSTRUCTIONS
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Season the chicken breasts with poultry seasoning, salt, and pepper.
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Add the chicken broth to a large pot over medium-high heat and add the chicken breasts. Bring to a low boil and cook for 20 minutes.
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While chicken is cooking, preheat the oven to 400 degrees and grease a 9×13 baking dish.
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Remove the chicken breasts from the broth and shred with 2 forks.
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Peel and dice the potatoes into small cubes about ½ inch in size.
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In a large bowl, mix together the soups, frozen veggies, sour cream and 1 cup of cheese.
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Fold in the chicken and potatoes.
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Spread the chicken and potato mixture into the prepared baking dish and cover with foil.
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Bake in the oven for 45 minutes.
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Remove foil and sprinkle with the remaining cheese and top with the fried onions.
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Bake for another 5-10 minutes, until golden brown and bubbling on all sides.
TIPS & NOTES:
You may swap the chicken breasts for chicken thighs, or just shred up a rotisserie chicken instead of poaching fresh chicken.
Be sure to dice the potatoes into 1/2 inch chunks. If they’re too large, they won’t cook through.
You may use any variety of cheese that you like. We like the mild flavor and meltability of colby jack.