November 23, 2009

Mashed Potato Chicken Casserole

A creamy heart-filled casserole perfect for the kids

2 cups cooked, cubed chicken
2 cans Cream of Chicken soup
1 10 oz. package frozen baby carrots
1 cup frozen peas
1 cup shredded cheddar cheese
4 cups prepared, instant mashed potatoes
Salt, pepper and parsley to taste

Preheat oven to 350.

In a large skillet, combine chicken and soup. Simmer over a low heat for 5 minutes. Add carrots, peas, parsley, salt and pepper. Heat thoroughly for 10 minutes, stirring frequently.

Spoon mixture into a 2 1/2 quart casserole dish. Evenly top with cheddar cheese and spoon mashed potatoes on top.

Bake for 30 minutes or until the top is bubbly and potatoes are lightly browned.

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