I used to poach my own chicken for this dish. Then I discovered how much quicker it was to use a rotisserie chicken when in a hurry.
- 2 cooked chicken breasts or meat from a rotisserie chicken, shredded
- 1 small can of cream of chicken soup
- 1/2 cup milk
- 1 can of sweet corn with water drained off
- Salt and pepper
- mashed potatoes
- Shredded cheese (optional)
Preparation Method:
Heat oven to 375°F.
- In a large bowl, mix the cooked chicken, cream of chicken soup, milk, and sweet corn. Season with a little salt and pepper. Then, pour it into an ovenproof casserole dish. Feel free to add any other vegetables like frozen peas and or carrots, etc.
- Top the mixture with mashed potatoes. Use a fork to spread it around. If you are using cheese, sprinkle it over the potatoes.
- Line the oven shelf with foil. Then place the casserole dish on top. Sometimes the liquid will bubble out over the side as it bakes.
- Bake for about 45 minutes or until the top is browned and bubbly. Freezes well if you have any leftovers.
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