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idaho potato cream of mushroom soup corn sweet peas baby carrots chicken garlic salt ground black pepper milk Cheddar cheese
Viewed: 44 - Published at: 2 years agoIngredients
- 1 large idaho potato (microwaved until cooked and shredded or you could use 1-11/2 cups frozen hash browns)
- 1 (10 3/4 ounce) can cream of mushroom soup (or any other cream of anything soup)
- 0.5 (15 1/4 ounce) can corn
- 0.5 (15 1/4 ounce) can sweet peas
- 5 baby carrots, cooked and cut into small slices
- 2 12 cups cooked chicken, cut into bite size peices
- 14 teaspoon garlic salt, less if your chicken is already seasoned
- 14 teaspoon ground black pepper
- 1 tablespoon milk
- 12 cup cheddar cheese, shredded
Method
- Preheat oven to 350 and grease a 9x9 inch casserole dish.
- In a medium bowl mix together all ingredients and then spoon into dish.
- Bake for 35-40 minutes until everything is completely heated.
- Variations.
- You could top with refrigerated biscuits or even make a pot pie out of this.
- I would have but I didn't have enough flour to make pie crust.
- I also used the left over corn and peas as a side for this because I don't like to waist.
- You could also use frozen mixed veggies to make this a bit more easy.
- Again, I would have but I didn't have that on hand.
- Enjoy!
- :).
