Potato-topped Chicken Casserole and Tate's Bake Shop Giveaway
Cabin fever, the winter doldrums, are in full force now.
You know ~ “I can’t wait for winter to end.” Bring on summer!
In the meantime, I’m cooking simple comfort food dishes, such as this casserole, to warm up the days.
This dish is easy, using ground chicken, a few vegetables, and seasonings. Adjust the recipe to your choice ~ maybe bell peppers or peas, chili powder, Creole or taco seasonings, almonds or cashews, pine nuts, or Rotel tomatoes. The possibilities are endless!
Potato-topped Chicken Casserole
2 tablespoons canola oil
1½ pounds ground chicken
1 large onion, chopped
5 ribs celery, sliced ½” thick
5 carrots, sliced ¼” thick
3 tablespoons flour
1½ cups chicken stock, divided
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
Salt and pepper, to taste
4 cups mashed potatoes, whipped with milk and butter, and seasonings.
1 cup grated cheddar cheese
Heat oil in skillet until hot and add chicken and onions.
Cook, stirring frequently for 3-4 minutes.
Add celery and carrots, cook another 2-3 minutes.
In small bowl, make paste of flour and ¼-½ cup chicken stock.
Add to chicken and blend well.
Add remainder of chicken stock, plus tomato paste, Worcestershire sauce and garlic powder.
Season with salt and pepper.
Pour mixture into 2-quart casserole dish.
Top with mashed potatoes.
Bake in preheated 375 degree oven for 20 minutes.
Sprinkle cheese over top and bake for another 10 minutes, or until cheese is melted.
Today is the last day to enter my Tate’s Bake Shop Giveaway for their Valentine’s Cookie Cube and Cookbook Combo. Be sure to enter to win this sweet treat for you and yours!
And, go visit my friend, Linda’s blog, @My Kind of Cooking. She’s hosting a Tate’s Giveaway also!