3-4chicken breastsI always use 3 because ours are fairly large
1can cream of chicken soup + ¾ can of milk
1large yellow onionchopped
½tablespoonminced garlic
1tablespoonbutter
½cupchicken broth/stockcould use bouillon granules if you had those on hand
1teaspoonWorcestershire sauce
2cupspeas & carrots mixtureI use frozen
1-2packages of butter flavored instant potatoes depending on how big the package isor you could make your own homemade if you had the time!
1 ½cupsshredded monterrey / colby jack cheese
Salt & Pepper to taste
Instructions
Preheat your oven to 400°
Boil your peas and carrots per package directions, drain & set aside.
Prepare your homemade or instant potatoes per package directions and set aside.
In a medium sauce pan whisk together your cream of chicken soup + ¾ can of milk and heat over med-low heat until just barely starting to bubble. Turn off and let sit until you are ready to use it.
Meanwhile, add your chopped onion to a large skillet with 1 tablespoon of butter and ½ tablespoon minced garlic. Cook until onion is tender. Put onion mixture in a bowl with the peas and carrots and set aside.
Cut your chicken breasts into small bite sized pieces and cook over medium heat in your skillet until starting to brown. Add your chicken broth, Worcestershire sauce, onion mixture, and peas/carrots and continue cooking until all liquid has absorbed. Now put this mixture into a 9x13 casserole dish and spread evenly.
Pour your cream of chicken soup directly on top of the chicken mixture.
Sprinkle about ¼ cup cheese on top of the soup mixture.
Now carefully add your potatoes by heaping spoonfuls onto the soup & cheese mixture. Using the back of your spoon, spread the potato mixture evenly across the entire 9x13 casserole dish so that the potatoes are flat on the top.
Sprinkle the remaining cheese on top of the potatoes and place in the oven and cook for approximately 20 minutes.