Chicken in a Cloud

"Creamy chicken and veggies nestled in a fluffy cloud of mashed potatoes, topped with melted cheese, true comfort food at it's finest! A simple and easy recipe, this casserole can be assembled in advance and popped into the oven an hour before serving. Serve with warm buttered biscuits. Enjoy! Tip: The hot mashed potatoes are especially tasty prepared with chicken broth in place of water, and cream cheese in place of the usual milk & butter. I sometimes skip the cream of chicken soup--equally delicious! Can be made using leftover rotisserie chicken."
 
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photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:
1hr
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Butter a 13 by 9 inch shallow baking dish.
  • Spread hot mashed potatoes evenly across the bottom of the baking dish, coming up the sides somewhat to create a shell.
  • In a large bowl, stir together the chicken, vegetables, soup, sour cream, onion or chives, mustard, garlic, and pepper.
  • Spread the chicken mixture on top of the mashed potatoes, and sprinkle evenly with the shredded cheese.
  • Bake uncovered for 45 minutes (or bake for about 1 hour if made ahead and refrigerated), until cheese is melted and casserole is hot and bubbly.
  • Remove casserole from the oven, let stand for 10 minutes before serving.
  • Good served with warm buttered biscuits.
  • Note: This casserole is even more over-the-top awesome made with a breadcrumb or stuffing topping. Assemble the casserole as directed, reserving the grated cheese. During the last 30 minutes of baking, top casserole with 1-2 cups freshly torn soft breadcrumbs (or stuffing mix), seasoned with a pinch of poultry seasoning and a few dashes of celery seeds. Drizzle with 2-3 tablespoons of melted butter, and then top with the grated cheese. Bake until topping is lightly browned and casserole is hot and bubbling. Extra yummy!

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Reviews

  1. This recipe is the best I've found on this site so far! Every time I make it, my family devours it - no matter how much I make! Even my usually fussy daughter (3) loves it. It also freezes well, so it's a good recipe to make multiple batches of at a time.
     
  2. A-MAZING!!! My husband and I just couldn't stop eating it.
     
  3. Instead of the mixed veggies, I just used a mix of carrots, pearl onions and peas. So delicious!
     
  4. This was so good. I had leftover mashed potatoes with leeks and didn't want to make potato pancakes. This was a big hit with adults and kids alike. They didn't even realize they were eating 5+ veggies. :-)
     
  5. Great recipe! I honestly don't like mashed potatoes much or cream of chicken soup, but somehow all combined this was delicious! The only substitute I made was using plain yogurt instead of sour cream, turned out great. Thanks for the recipe! Like another reviewer said, would be a great meal to share with someone in need.
     
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Tweaks

  1. Instead of the mixed veggies, I just used a mix of carrots, pearl onions and peas. So delicious!
     
  2. Great recipe! I honestly don't like mashed potatoes much or cream of chicken soup, but somehow all combined this was delicious! The only substitute I made was using plain yogurt instead of sour cream, turned out great. Thanks for the recipe! Like another reviewer said, would be a great meal to share with someone in need.
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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