2 cups cooked cubed chicken
1 jar Chicken Tonight Cooking Sauce for Chicken — Creamy Mushroom
1 10-ounce package frozen baby carrots
1 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Pinch black pepper
1 cup shredded Cheddar cheese
4 cups prepared instant mashed potatoes, prepared according to package directions
Servings: 6
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
Baking Time: 30 minutes
1 jar Chicken Tonight Cooking Sauce for Chicken — Creamy Mushroom
1 10-ounce package frozen baby carrots
1 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Pinch black pepper
1 cup shredded Cheddar cheese
4 cups prepared instant mashed potatoes, prepared according to package directions
Servings: 6
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
Baking Time: 30 minutes
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