I have changed this recipe up a bit at times. Sometimes I don’t use regular potatoes, but will go for sweet potatoes instead. Still a simple casserole, but really changes up the whole dish to a new level. Also, I tend to pick up a rotisserie chicken and shred that into the casserole. For everyone, I like to make this as easy on myself as I can and believe me I will share any tips that I can with everyone! Sometimes I will add some veggies in too like corn or squash. The extras are up to you!
Check out what our friends from The Cooking Mom have to say about this:
“My kids are really picky eaters but they devour this!!!”
You will have most of these ingredients already in your fridge or pantry!
Ingredients
3 boneless skinless chicken breasts cooked and shredded (could also use leftover Thanksgiving turkey)
8 potatoes cooked and made in to mashed potatoes (using a small amount of butter, milk, and salt and pepper to taste…Could also substitute instant mashed but itss not quite as tasty)
2 cans cream of mushroom soup
1 box of stove top chicken or cornbread stuffing prepared to box directions
Instructions
Combine cooked chicken breasts into mashed potato mixture and spread on to bottom of casserole dish. Next, spread the two cans of cream of mushroom soup on top of that layer… Finally, put the prepared stuffing mix as the top layer… Cook in a 400 degree oven until the stuffing mixture is browned slightly.
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Quick Tip: Serve with buttermilk biscuits.
Thanks again to The Cooking Mom for this amazing recipe.
