Chicken, gravy and mashed potato casserole
This dish starts with chicken thigh fillets cut into half-inch pieces and tossed in hot butter with onion, a bit of garlic and rosemary. If you prefer a faster and easier procedure, use fully cooked rotisserie chicken. Just remember to use salt and pepper sparingly because rostisserie chicken is already fully seasoned.
Ingredients
- 2 tablespoons butter
- 2 onions peeled and roughly chopped
- 2 cloves garlic minced
- 1 sprig rosemary stripped and chopped
- 1 kilogram chicken thigh fillets cut into one-inch cubes (smaller would be better)
- salt
- pepper
- 1 carrot peeled and cut into half-inch cubes
- 300 grams mushrooms we used shimeji but button mushrooms will be just as good
- 1 cup gravy
- ½ cup sweet peas
- 2 to 3 cups mashed potato (we added chopped chives)
Instructions
- Melt the butter in a pan and saute the onion, garlic and rosemary.
- Add the chicken and cook, stirring, until the meat is no longer pink.
- Add the carrot and mushrooms, and sprinkle in a teaspon of salt and quarter teaspoon of pepper. Cook, stirring, for a few minutes.
- Pour in the gravy.
- Stir in the peas.
- Bring to a gentle boil, cover and simmer until the chicken is done and the gravy has thickened.
- Taste, and add more salt and pepper, if needed.
- Ladle the chicken and gravy casserole into a baking dish (or dishes) and cool.
- Meanwhile, prepare your mashed potato if you haven't already.
- Preheat the oven to 375F with the bottom and top heat on.
- Spread (or pipe) mashed potato over the surface of the chicken and gravy.
- Bake for 15 to 20 minutes or until the gravy is bubbly and the mashed potato is browned.
- Take your chicken, gravy and mashed potato casserole out of the oven and serve.