Chicken-Mashed Potato Casserole
Peas with Bacon
Ingredients
- 1 (20-oz) pkg frozen naturals chicken breast nuggets (see Note)
- 1 (16-oz) pkg frozen mixed vegetables
- ¼ cup butter
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 (32-oz) carton chicken broth
- 1 (8-oz) carton sour cream
- 1 (32-oz) pkg refrigerated mashed potatoes
Instructions
- Preheat oven to 400°F. Bake chicken nuggets according to package directions. Cool slightly and chop. Cook vegetables according to package directions; drain.
- Melt butter in a large skillet over medium-high heat. Add celery and garlic; season lightly with salt and pepper. Cook, stirring occasionally, until celery is tender. Stir in chicken.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth; bring to a boil, reduce heat, and simmer 5 to 10 minutes or until thickened. Stir in vegetables and sour cream; cook 5 minutes. Spoon into a greased 13-x 9-inch baking dish.
- Heat potatoes according to package directions; spoon over filling. Bake 15 minutes or until potatoes are golden brown.
Side Dish Ingredients
- 1 (10-oz) pkg frozen sweet peas
- 1 Tbsp butter
- 4 slices bacon, cooked and crumbled
Side Dish Instructions
- Cook peas according to package directions; transfer to a bowl. Stir in butter until melted. Sprinkle with bacon.
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