Fabulous one-pan meal. The creamy chicken and veggie mixture crowned with mashed potatoes.
You can use leftover mashed potatoes to make this comforting casserole. You may substitute your family’s favorite vegetables and cheese. I love the convenience of this comforting dish.
2 pounds Idaho potatoes, peeled and cut into chunks
2 Tbsp. Olive oil
1 pound chicken thighs, skinless- boneless, cut into half-inch dice
1/2 red bell pepper- chopped
1 small onion, chopped
1 cup cheese shredded- I used Parmesan
10oz. mushrooms sliced- I used white
1 tsp. Rosemary – chopped
1 cup heavy cream
3 Tbsp. butter
2 Tbsp. Mayonnaise
1/3 cup milk, enough to loosen up the potatoes
In a medium pot cover potatoes with cold water, add some salt and bring to a boil; cook for about 15 minutes or until tender.
Preheat oven to 425 F.
While the potatoes are cooking, in a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add chicken and onions and cook, stirring, for 3-4 minutes. Add sliced mushrooms, rosemary and red bell pepper; continue cooking, stirring, for about 3-4 minutes, or until vegetables are softened. Add cream and cheese stir to combine. Season with salt and pepper and allow to simmer for 5-6 minutes.
When potatoes are done, drain them and return to the hot pot, then mash with the 2 Tbsp. butter, m ilk, and mayonnaise. Season with salt and pepper.
Spoon chicken mixture into a baking dish.
Use pastry/decorating bag with large tip to crown the mashed potato over chicken (or just simply spread potatoes evenly over chicken; decorate with peaks).
Place dish on a baking sheet, and bake until potatoes are lightly browned and bubbly, about 10 to 12 minutes.
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