Casseroles

Chicken, cheese, veggie and stuffing casserole

Ingredients:
4 Chicken Breasts
1 can cream of mushroom soup
Veggie of choice
Cheese
1 box Chicken Stove Top Stuffing

Directions:
Bake four chicken breast seasoned with whatever you love I use garlic and herb seasoning, cut into chunks and put in the bottom of greased 9x13 pan top chicken with one lg can of cream of mushroom soup (healthy choice) and then I put with soup corn, peas, or green beans. Sprinkle cheese and Top with a box of prepared chicken stove top stuffing. Bake 15 min and broil to crunch top a couple min.

 

Mashed Potato Casserole

Ingredients:

3 pounds Red River Valley Red Potatoes, peeled and cut into 1-inch chunks
1/3 cup half and half
1/3 cup chicken broth
1/2 cup unsalted butter, cut into cubes
1 small garlic clove, minced
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon salt
3 large eggs
2 tablespoons finely chopped fresh chives (optional)
Directions:

Heat oven to 375°. Bring potatoes and water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.

Heat 1/2-and-1/2, chicken broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

Drain potatoes and transfer to bowl of stand mixer fitted with paddle and mix on medium-low speed, slowly adding half-and-half, until smooth, about 1 minute. Beat in eggs one at a time for about 1 minute. Add in chives.

Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve.