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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Great for a last minute meal! It's a good way to use up leftover mashed potatoes and chicken. Ingredients:
4 large boneless skinless chicken breasts |
6 medium potatoes, peeled and diced |
1 lb frozen broccoli floret, thawed |
1 (10 1/2 ounce) can cream of mushroom soup |
2 cups milk |
2 cups shredded cheddar cheese |
2 cups canned french-fried onions |
1/4 cup butter |
salt |
pepper |
Directions:
1. Boil potatoes in salted water. Drain and mash with salt, pepper, butter and 1 cup milk. Set aside.
2. Poach chicken breast and cut into cubes.
3. Mix soup, salt, pepper,1 cup milk and 1-1/2 cup cheese.
4. In the bottom of a casserole dish, put brocolli florets, chicken and sauce.
5. Spread mashed potatoes over the top.
6. Mix remaining cheese with french fried onions. Sprinkle on top.
7. Bake at 350 20-25 minutes or until casserole is heated through and top is browned.
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