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Tuesday, October 4, 2011

Potato Topped Chicken Pie

3 cups cooked chicken, cut into bite size pieces

1 package (1 pound) frozen mixed vegetables, thawed

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup milk

1/2 teaspoon salt

1 package Mashed Potatoes

1/4 cup chopped fresh parsley

1 cup Shredded Cheddar Cheese

Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In medium bowl stir together chicken, vegetables, soup, milk and salt. Spoon into baking dish. In medium bowl stir together Simply Potatoes and parsley. Drop generous dollops of Simply Potatoes over chicken mixture. Bake 30 minutes or until edges are bubbling. Sprinkle top of casserole with cheese. Continue baking 5 minutes or until cheese is melted

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