Nothing saves you time like a dish
from the freezer. This week, we have
20 different ways to think outside the
box (and the bag), including this
Verde Chicken and Potato Casserole.
1 (12-oz.) jar chicken gravy
2 1/2 cups diced, cooked chicken breast
or rotisserie chicken from our Deli
1 cup frozen carrots, thawed
1/2 cup frozen chopped onions, thawed
1/2 cup frozen peas, thawed
1 tsp. thyme
1/2 tsp. poultry seasoning
Freshly ground black pepper to taste
3 cups prepared mashed potatoes
1/2 cup Raley's Shredded Sharp
Cheddar Cheese
Directions
Prep time: 10 minutes, Cook time: 25 to 30
minutes
Stir together all ingredients except potatoes and
cheese in a large bowl; season with pepper. Pour
into a 7-by-11-inch foil baking pan. Spread
mashed potatoes over the top, leaving surface
rough; sprinkle with cheese. Cover tightly with foil
and refrigerate or freeze. Thaw shepherd's pie in
the refrigerator overnight. To cook, preheat oven
to 400°F. Cook, uncovered, for 25 to 30 minutes or
until mixture is very bubbly and heated through.
Makes 6 servings.
Tip! Using frozen veggies eliminates the need to
precook and soften your veggies.
Nutritional Information:
350 calories, 26 g protein, 15 g total fat (5 g sat.,
0 g trans), 28 g carbohydrate, 4 g fiber, 2 g sugar,
65 mg cholesterol, 800 mg sodium, 7 points
Shopping List:
1 (12-oz.) jar chicken gravy,2 1/2 cups diced
cooked chicken breast or rotisserie chicken from
our Deli,1 cup frozen carrots,1/2 cup frozen
chopped onions,1/2 cup frozen peas,1 tsp.
thyme,1/2 tsp. poultry seasoning,Freshly ground
black pepper to taste,3 cups prepared mashed
potatoes,1/2 cup Raley's Shredded Sharp Cheddar
Cheese
