Italian Potato Topped Chicken Bake |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This works well with leftover chicken Ingredients:
1 cup cooked chicken |
1 can peas (or any vegetable you like) |
1 can cream of chicken soup |
1/2 cup milk |
a heaping cup of instant potatoes |
1 egg |
2/3 cup water |
1/3 cup italian salad dressing |
cheese |
Directions:
1. preheat oven to 350
2. in a saucepan-mix chicken, drained peas, soup. Heat to bubbly. Pour into an 8 x 8 pan.
3. In saucepan (I use the same one) heat water, milk and dressing. Add the potato flakes. Let stand 1 minutes. Add egg and blend well.
4. Cool a couple of minutes.
5. Place potatoes in a zip lock bag. Cut off the tip and pipe potatoes around the edge of the casserole.
6. Sprinkle with cheese.
7. Bake 350 degrees for 30 minutes or until potatoes are set and light golden brown.
|
|