I’m always amazed at the infinite possibilities for chicken, potatoes and carrots to be combined in a recipe. This variation is worthy of being repeated often.
If you have cooked chicken stashed away in your freezer, you’re only minutes away from having this dish oven-ready. (See this post for tips on cooking and freezing chicken.) Using left-over or instant mashed potatoes speeds things up even more.
My boys loved this recipe and feasted on several helpings each. Here’s what you’ll need to make it for your family:
- 3 carrots, peeled and chopped
- 1 1/2 cups chicken broth
- 1 cup frozen peas
- 1 can cream of chicken soup
- salt and pepper to taste
- 2-3 cups cooked, chopped chicken
- 3 cups mashed potatoes (I used instant)
Boil carrots in the broth till tender. Stir in peas, cream of chicken soup, salt & pepper and cooked chicken.
Pour into a greased 9×13 casserole dish. Top with mashed potatoes. Dot with butter. Bake 400 degrees for 15-20 minutes.