Chicken Potato Casserole

• 6 large baking potatoes, peeled and cubed
• 1-1/2 cups water
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups sour cream
• 3/4 cup shredded cheddar cheese
• 1/2 cup butter, softened
• 1/4 cup shredded Parmesan cheese
• 1 envelope onion soup mix
• 1/4 cup finely chopped fresh spinach
• 1/4 cup shredded carrot
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 cup dry bread crumbs

1. 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.
2. 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.
3. Bake one casserole, uncovered, at 350u0b0 for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months.
4. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

baking potatoes, water, chicken breasts, sour cream, cheddar cheese, butter, parmesan cheese, onion soup, fresh spinach, shredded carrot, salt, garlic, pepper, bread crumbs

Taken from www.tasteofhome.com/recipes/chicken-potato-casserole/ (may not work)