One pot meal…
Since it was long weekend, this week flew away pretty fast. It would have been nice if very weekend is a long weekend 🙂 Am I greedy??? Well, I am looking forward to my defense, which is after 2 weeks, so have been busy with the preparations. I am also enjoying the last few weeks of my campus life. I don’t think I’ll ever get bored of campus life, it’s so much fun and lively.
I usually make casseroles with ground beef, this time I used chicken instead. Topped the cooked chicken with mashed potatoes, garnished with cheese and baked it. It was delicious and filling.
Chicken and Mashed Potato Casseroles
Ingredients
For making Mashed Potatoes
- Potatoes- 4, large
- Water- to cook potatoes
- Milk- 1/2 cup
- Ground pepper- 1/2 tsp
- Salt- to taste
For cooking chicken
- Chicken, boneless breasts- 4 breasts, cut small
- Oil- 2 tbsp
- Onion, chopped small- 2
- Green pepper, chopped small- 2
- Mixed veggies, cut small- 1 cup (carrots, beans, corn)
- Ground pepper- 1/4 tsp
- Italian seasoning- 1/2 tsp
- Oregano, dried- 1/2 tsp
- Basil, dried- 1/2 tsp
- Tomato sauce, low sodium- 1 1/2 cups
- Worcheshire Sauce- 1 tbsp (optional)
- Salt- to taste
Other ingredients:
- Cheddar cheese- to garnish
Instruction
- Peel the skin off the potatoes.
- Take the potatoes in a large pan, cover with water and cook till it’s cooked well. Season the water with some salt.
- After the potatoes are fork tender, drain the water.
- Mash the potatoes with a potato masher or wooden spoon without any lumps.
- Add milk and ground pepper to it and cook for a few minutes till it’s thickened and smooth, keep aside.
- Heat a large cooking pan, add oil.
- Add onions, salt to season, cook till translucent.
- Add chicken chopped very small, season with ground pepper, Italian seasoning, dried Oregano, dried basil and cook covered till the chicken has almost done.
- Add green pepper and mixed veggie, cook for some time till veggies are almost tender.
- Add tomato sauce and Worcheshire Sauce, combine well.
- Taste and add salt if needed.
- Cook till the mixture gets thick, it shouldn’t be too watery, remove from heat and keep aside.
- Preheat oven to 375 F.
- In a large casserole or ovenproof wide dish, spread the chicken-veggie mixture as the first layer.
- Spread the mashed potatoes over the chicken as the second payer.
- Generously garnish with cheddar cheese, this forms the top layer.
- Bake this in the oven for 15 to 20 minutes.
- After it has baked well. Turn on the broiler mode to low in the oven, transfer the casserole on the top rack in the oven and broil for 1 to 2 minutes till cheese gets golden brown in color. Don’t over broil as the cheese will burn.
- Remove from the oven and let cool down a bit.
- Serve, this makes a complete dish.
Chicken and Mashed Potato Casserole
Author: Thasneen
Recipe type: Main
Ingredients
For making Mashed Potatoes
- Potatoes- 4, large
- Water- to cook potatoes
- Milk- ½ cup
- Ground pepper- ½ tsp
- Salt- to taste
For cooking chicken
- Chicken, boneless breasts- 4 breasts, cut small
- Oil- 2 tbsp
- Onion, chopped small- 2
- Green pepper, chopped small- 2
- Mixed veggies, cut small- 1 cup (carrots, beans, corn)
- Ground pepper- ¼ tsp
- Italian seasoning- ½ tsp
- Oregano, dried- ½ tsp
- Basil, dried- ½ tsp
- Tomato sauce, low sodium- 1½ cups
- Worcheshire Sauce- 1 tbsp (optional)
- Salt- to taste
Other ingredients
- Cheddar cheese- to garnish
Instructions
- Peel the skin off the potatoes.
- Take the potatoes in a large pan, cover with water and cook till it's cooked well. Season the water with some salt.
- After the potatoes are fork tender, drain the water.
- Mash the potatoes with a potato masher or wooden spoon without any lumps.
- Add milk and ground pepper to it and cook for a few minutes till it's thickened and smooth, keep aside.
- Heat a large cooking pan, add oil.
- Add onions, season with salt and cook till translucent.
- Add chicken chopped very small, season with ground pepper, Italian seasoning, dried Oregano, dried basil and cook covered till the chicken has almost done.
- Add green pepper and mixed veggie, cook for some time till veggies are almost tender.
- Add tomato sauce and Worcheshire Sauce, combine well.
- Taste and add salt if needed.
- Cook till the mixture gets thick, it shouldn't be too watery, remove from heat and keep aside.
- Preheat oven to 375 F.
- In a large casserole or oven proof wide dish, spread the chicken-veggie mixture as the first layer.
- Spread the mashed potatoes over the chicken as the second payer.
- Generously garnish with cheddar cheese, this forms the top layer.
- Bake this in the oven for 15 to 20 minutes.
- After it has baked, turn on the broiler mode to low in the oven, transfer the casserole on the top rack in the oven and broil for 1 to 2 minutes till cheese gets golden brown in color. Don't over broil as the cheese will burn.
- Remove from the oven and let cool down a bit.
- Serve, this makes a complete dish.
