Sunday, November 29, 2009

Mashed Potato & Chicken Casserole

This photo does not do this dish justice. I forgot to take pictures until there was only a little left over! (and it had been refrigerated over night) Guess it goes to show that it was a hit in our house! This is a great recipe for leftover mashed potatoes. It calls for chicken, but you can use ground beef or whatever meat you like. I used ground turkey this time, and it was just as delicious. It reminds me of Shepherds Pie.

3 large potatoes (mashed)
1-2 cups shredded cheddar cheese
Can of French fried onions
1 can cream of chicken soup
1/4 cup milk
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
3-4 chicken breasts, cooked and cut into bite size pieces (or 1 LB of cooked and drained ground beef/turkey)
10 oz. (or 12 oz) bag frozen mixed vegetables

1. Preheat oven for 375 degrees.
2. Make mashed potatoes and stir in 1 cup shredded cheese and French fried onions (most of can, to your liking, and save some for the top).
3. Spread potato mixture into medium greased casserole dish. Spread it up the sides of the dish, leaving an empty space in the middle (I used an 8x8 inch glass pan, and it was piled a little high, but baked down a bit)
4. In separate bowl, mix cream of chicken soup, milk, ground mustard, garlic powder and pepper.
5. Stir in chicken (or meat of choice) and frozen vegetables and coat with mixture.
6. Pour chicken & veggie mixture into center of potatoes and bake at 375 degrees for about 30 minutes.
7. Remove from oven and sprinkle more shredded cheese and French fried onions on top and bake for 3-5 minutes or until cheese is melted.


1 comment:

  1. That looks packed with stuff, although there are only several ingredients in it. An interesting twist on a traditional Shepherds Pie alright!


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