Chicken'N' Vegetable Casserole
Submitted by RicanMami
Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd’s pie vibes.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
40 minThis is shepherd’s pie by another name, and it feeds a crowd of ten without breaking a sweat.
A buttery roux gets built with chicken broth and cream of mushroom soup, then loaded up with peas and carrots, pimentos, sautéed green pepper, and onion. The whole thing goes into a casserole dish and gets crowned with piped mashed potatoes that bake up golden and slightly crispy on the peaks.
It’s retro potluck cooking at its coziest. The kind of dish that shows up at church suppers and comes home with an empty dish every time.
Kitchen Tips
- Use a pastry bag or a zip-lock bag with the corner snipped off to pipe the mashed potatoes. The ridges and peaks brown beautifully in the oven and give you that classic look.
- Instant mashed potatoes work fine here since they’re mainly a topping. Whip them a little stiffer than you normally would so they hold their shape when piped.
- Sauté the green pepper separately in butter before adding it to the filling. Raw pepper in the casserole won’t cook through in only 20 minutes of baking.
Ingredients
Directions
Melt butter, blend flour, and gradually add chicken broth to make a smooth sauce.
Cook over low heat until thick, stirring constantly.
Add seasoning salt and mushroom soup.
Add peas and carrots, pimentos and onion.
Sauté green pepper in butter; add to mixture.
Pour into greased casserole.
Prepare potatoes according to directions on package.
Top casserole with mashed potatoes using a pastry tube.
Bake at 400? for 20 minutes.
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