This mouth-watering squashed potato goulash is finished off with Corn, Cheddar Cheese, Tyson® Chicken Strips, and a shower of earthy colored sauce! It's anything but difficult to make early and prepare later for a fast family supper!
Sunday supper prep has been my jam of late, and I'm so excited to be developing my assortment of meals that are anything but difficult to put together and can made early.
Also, in the event that you end up with some extra pureed potatoes, at that point this supper is an easy decision.
Also Try Our Recipe : ZUCCHINI AND BACON SLICE
Ingredients
For Casserole:
- 5-6 cups mashed potatoes, my homemade version is portioned for this recipe
- 1 cup corn
- 1 cup cheddar cheese, freshly grated
- 8 Chicken Tenders, I prefer my homemade recipe but frozen may be used
- Brown Gravy, you can also use a packet
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- If using frozen chicken tenders, let them sit at room temp for about 5 minutes if you prefer to slice them first, this allows them to soften.
- Spread the potatoes on the bottom of a 9 x 13 casserole dish.
- Note: If your mashed potatoes are cold, warm them first.
- Top with corn and cheese.
- Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
- Bake uncovered for 20 minutes if using frozen chicken tenders and 15 minutes for homemade.
- Prepare the gravy on the stove top while the casserole finishes baking.
- Drizzle desired amount of gravy over the casserole dish and serve!
For More Details : bit.ly/346W3lS
Read More Our Recipe : Raspberry & Cream Jelly Cakes
0 Komentar