Mashed Potato Chicken Casserole Recipe
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Mashed Potato Chicken Casserole 

2 cups cooked, cubed chicken

2 cans Cream of Mushroom 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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