I love this time of year.
Salads and cold sandwiches are out. Casseroles and soups are in.
Hearty, filling food is the name of the game for fall and winter. You need something to warm you up on these cold days and nights.
Chicken pot pie is the ultimate hearty meal. Why not make it even heartier by transforming it into an upside-down Shepherd’s Pie??
That’s precisely what this recipe is. It’s got all of the great flavors and ingredients of a pot pie and a Shepherd’s Pie. It’s a pie times two!
This recipe is a breeze to make. You’ll have it on your dinner table in no time.
If you want to make life for you even easier, use rotisserie chicken instead of cooking the chicken yourself. You can even use instant mashed potatoes. It’s not my favorite, but it’ll work in a pinch.
Enjoy!
Chicken and Mashed Potato Casserole
A hearty, filling casserole that's like a cross between Shepherd's Pie and Chicken Pot Pie.
Ingredients
Directions
- Preheat oven to 375 degrees. In a large bowl, stir together chicken, frozen vegetables, soup, milk, pepper, mustard and poultry seasoning until well combined.
- Spray a large 13×9″ baking dish with cooking spray. Combine mashed potatoes with 1/2 cup of French fried onions and 1 cup of shredded cheese. Spread a thin layer of mashed potatoes on the bottom of the dish and then up the sides of the dish, creating, basically, a swimming pool made out of mashed potatoes.
- Pour chicken mixture on top of the mashed potatoes on the bottom of the dish, filling up the center.
- Top casserole with remaining cheese. Bake for 30 minutes, uncovered. Take out of oven and top with remaining French fried onions. Return to oven for another 5 minutes.
Looks amazing. I’m sure your family gobbled it up and asked for seconds. 😋🌿