Mashed potato chicken casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked cubed chicken |
| 1 | Jar Chicken Tonight Cooking Sauce for Chicken Creamy Mushroom | |
| 10 | ounces | Frozen baby carrots |
| 1 | cup | Frozen peas |
| 1 | tablespoon | Chopped fresh parsley |
| ½ | teaspoon | Salt |
| Pinch black pepper | ||
| 1 | cup | Shredded Cheddar cheese |
| 4 | cups | Prepared instant mashed |
Directions
-potatoes, prepared according
-to package directions
Preheat oven to 350 degrees F. In a large skillet, combine cooked chicken with sauce. Simmer over low heat 5 minutes or until heated through. Add carrots, peas, parsley, salt and pepper. Heat thoroughly 10 minutes, stirring frequently. Spoon chicken mixture into a 2½ quart casserole dish. Evenly top with Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or until bubbly and potatoes are lightly browned.