Yummy casserole recipe!

I love casseroles.  For one, they are usually super easy to put together, rarely take a long time to cook and can typically be prepared in advance.  I especially like casseroles when the weather is chilly.  Believe it or not the thermometer actually dips below 75 here in Southern California.

 One of my families favorite casseroles is Chicken Cottage Pie.  This recipe is not only super easy to make, it is one of those meals you can make with your Thanksgiving left overs.  

Here is the recipe:

• 1/4 cup butter
  
• 1/4 cup all-purpose flour
  
• 1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
  
• 2 cup hot water
  
• 2 cups bite size cut chicken (or turkey)
  
• 16 oz fresh vegetables lightly steamed (mixed frozen veggies work just fine)
  
• 1 1/2 cup shredded cheese (I use sharp cheddar)
  
• 5 cups hot mashed potatoes 
  

Heat oven to 375 F.  In a large sauce pan, heat butter and add 1/4 cup flour, stirring constantly until golden brown (approx. 5 minutes).  Stir in soup mix into the 2 cups of hot water and blend well.  Using a wire whisk slowly add soup to the flour/butter mixture.  Adding the soup too fast will result in a clumpy mess so take it slow.  Bring to a boil then reduce heat and simmer for 15 minutes or until thickened. Stir in cooked chicken, vegetables and 1 cup of the shredded cheese.  Put the creamy goodness into a casserole dish (mine is 2.8 liters) and cover with mashed potatoes.  You could use instant mashed potatoes, but I prefer lumpy mashed ones for the added texture.  Sprinkle remaining cheese over the top of casserole and bake for 30 minutes or until the casserole starts bubbling around the edges of the dish.

If you wanted the casserole lower in fat you could use reduced fat cheese or omit it all together. The dish will still taste fine without it.   

Enjoy and thanks for stopping by!!

Photo credit: FoodTV.com