Colorado Casserole
What you will need:
1 Large glass rectangular pan. PAM for baking. 6 large Chicken breast cut into chunks.
2 cups frozen peas & carrots. 1 cup frozen corn. Tony Cachere's Creole seasoning.
1 Tablespoon dried chives. 1 teaspoon black pepper. 1 box instant mashed potatoes.
3 cans Swanson chicken broth. 4 Tablespoons of Flour. 2-3 cups Mexican cheese blend.
1/4 cup of Hormel real bacon pieces. Aluminum Foil. Enough crescent rolls for everyone.
Follow steps in order
1. Heat oven to 400 degrees.
2. Spray glass pan with PAM for baking.
3. Cut chicken breasts into chunks (however big or small you prefer), I do 1 inch chunks.
4. Place chunks of chicken into greased glass pan and sprinkle with Tony Cachere's Creole seasoning ( a little for flavor, a lot for a kick!).
5. Place pan of seasoned chicken in oven for 10 minutes, flip chicken chunks over and bake another 10 minutes or until chicken is white on the outside.
6. While chicken is cooking, take 1 can of Swanson's chicken broth and whisk in 4 Tablespoons of Flour, 1 Tablespoon of dried Chives, and 1 teaspoon of black pepper.
7. Pull out pan of chicken, pour broth mixture over chicken, add peas & carrots, and corn.
8. Top with 2-3 cups Mexican cheese blend, sprinkle more of Tony Cachere's Creole seasoning over cheese, and add 1/4 cup of Real Bacon pieces.
9. Cover pan with Aluminum foil and bake for 20 - 30 minutes. Let stand for 10 minutes after baking.
10. Now make your instant mashed potatoes, follow directions on box but use Chicken broth in place of water.
Place desired heap of mashed potatoes on plate, spoon casserole mixture over mashed potatoes and enjoy with crescent rolls on the side.
This is very filling and oh so delicious. I invented this tonight and I hope you enjoy it as much as we do.
This will feed 8 hungry people easy!