Mashed Potato Crust
INGREDIENTS:
2 c Cooked cubed chicken
1 Jar Chicken Tonight Cooking
-Sauce for Chicken
-Creamy Mushroom
10 oz Frozen baby carrots
1 c Frozen peas
1 tb Chopped fresh parsley
1/2 ts Salt
1 pn Black pepper
1 c Shredded Cheddar cheese
4 c Prepared instant mashed
-potatoes, prepared
-according
-to package directions
2 c Cooked cubed chicken
1 Jar Chicken Tonight Cooking
-Sauce for Chicken
-Creamy Mushroom
10 oz Frozen baby carrots
1 c Frozen peas
1 tb Chopped fresh parsley
1/2 ts Salt
1 pn Black pepper
1 c Shredded Cheddar cheese
4 c Prepared instant mashed
-potatoes, prepared
-according
-to package directions
Preheat oven to 350 degrees F. In a large skillet, combine cooked chicken with sauce. Simmer over low heat 5 minutes or until heated through. Add carrots, peas, parsley, salt and pepper. Heat thoroughly 10 minutes, stirring frequently. Spoon chicken mixture into a 2 1/2 quart casserole dish. Evenly top with Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or until bubbly and potatoes are lightly browned.