Chicken and Mashed Potato Bake
Servings: 8
Equipment
- 1 large stock pot
- 1 Strainer
- 1 hand mixer
- 13x9 baking dish
Ingredients
mashed potatoes
- water
- 10 potatoes peeled, sliced 2 inches thick
- 2 tsp pink Himalayan salt
- ¼ tsp black pepper
- 2 tbsp organic butter
- ¾ cup organic milk
Casserole
- 1½ lb organic chicken breast cut into small cubes
- 2 tsp M Salt or any all purpose seasoning
- 10.5 oz organic cream of chicken soup
- 10 oz organic frozen peas and carrots
Instructions
Mashed Potatoes
- In a large stock pot, fill ¾ full with water.
- Place over medium/high heat and bring to a boil.
- Place 10 potatoes prepped into the water. Let boil 10-15 minutes until potatoes are tender.
- Strain the water and return to pan or bowl that won't get scratched using a beater.
- Immediately add in 2 tsp pink Himalayan salt, ¼ tsp black pepper, 2 tbsp organic butter and ¾ cup organic milk. Whip with a hand mixer until smooth.
Chicken
- Spray a 13x9 dish with extra virgin olive oil.
- Layer the 1½ lb organic chicken breast cubed chicken on the bottom, sprinkle with 2 tsp M Salt and mix in 10.5 oz organic cream of chicken soup on the top sprinkle evenly with 10 oz organic frozen peas and carrots. Add 3-4 cups of the mashed potatoes on top and spread evenly.
- Cover with foil. Bake at 350℉ for 30-40 minutes until the chicken reaches a temperature of 165℉.
- Let rest 5-10 minutes and serve.