"Chicken and veggies potato casserole"
Chicken & Mashed Potato Casserole
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 45mins
Cook time: 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 3 cups Mashed Potatoes
- 3 large boneless skinless Chicken Breasts
- 1/2 cup frozen Corn
- 1/2 cup frozen Petit Peas
- 1/2 cup diced Carrots
- 1/2 cup *President Creamy Cheese
- 1/2 cup shredded Mozzarella Cheese
- 3 tablespoons Sunflower Oil
Method
Step 1
Preheat the oven to 400° Chop the chicken into bite-sized pieces and cook in a pot using 2 tablespoons of the sunflower oil until temperature reaches 180 degrees.
Step 2
You can use either instant mashed potato or homemade. Mine is homemade. Bring to a boil 3 cups of water add ~7 medium potatoes, diced. Add salt and let cook until it softens. Add the creamy cheese and mash using a masher. Sauté all the vegetables in a little bit of sunflower oil, separately for 2 minutes each.
Step 3
Spread the chicken pieces in a 9 x 13-casserole dish. Top with corn, petit peas, and carrots. Pipe the mashed potato or use a spoon and place a small amount of mashed potato until you’ve filled the entire casserole. Top with the mozzarella cheese. Bake for 20 minutes, or until golden brown on the sides. Serve warm! Note: If you wish to use béchamel sauce for this dish, add it on top and then bake.