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.
November 23, 2009
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