Tonight’s Family Meal Plan idea is a Chicken and Mashed Potato Casserole served with Steamed Broccoli and Homemade Crock Pot Apple Sauce. A budget-friendly dish the whole family will enjoy!
Chicken and Mashed Potato Casserole
- 4 boneless, skinless chicken breasts
- 2 cups mashed potatoes
- 1 10-12 ounce can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup Ritz crackers, crushed
- 1 Tablespoon olive oil
- Salt and Pepper to taste
- Preheat oven to 350 degrees.
- Slice chicken breasts into tender size pieces. In a large skillet, heat oil and add chicken tenders. Cook chicken until no longer pink approximately 5 to 7 minutes. Remove from skillet and set aside.
- In the bottom of a casserole dish, spread mashed potatoes evenly across the bottom. Add chicken tenders over the mashed potatoes.
- In a small bowl, mix cream of mushroom soup and milk and add over the chicken.
- Sprinkle crushed Ritz crackers over the top.
- Bake in preheated oven for 25 to 30 minutes. Season with salt and pepper.
Note: To save time, make the mashed potatoes ahead of time and store in the fridge. This recipe also works with instant mashed potatoes.
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