CHICKEN AND PARMESAN SHEPARD’S CASSEROLE

Staying with our chicken and green bean theme…and Parmesan. Easy, affordable, and yum!

Recipe

Russet potatoes, half-peeled and diced – 6 large

Butter – 2 T

Milk – ½ C to 1 C

Salt – 2 teaspoons

Corn kernels, frozen – 1 C

Green beans, canned, drained – 2 cans

Chicken meat, cooked and chunked – 1 ½ C

Parmesan Cheese, shredded – 1 C

Heat oven to 350 degrees. Place potato chunks in cold water and bring to a boil. When potatoes have boiled and become tender, drain the potatoes, and place in a large bowl with the butter. Once the butter has melted, add salt and ½ cup of milk. Blend until creamy, adding milk to bring them to your desired consistency.

Layer green beans, chicken and corn in the pan. Top with potatoes. Cover with foil and let bake about 25 minutes.

Top with parmesan, return to the oven, and allow cheese to melt (uncovered) – about 10 minutes.

ENJOY in Good HEALTH!