- 3 carrots, peeled and chopped
- 1 1/2 cups chicken broth
- 1 cup frozen peas
- 1 can cream of chicken soup
- salt and pepper to taste
- 2-3 cups cooked, chopped chicken
- 3 cups mashed potatoes (I used instant)
Boil carrots in the broth till tender. Stir in peas, cream of chicken soup, salt & pepper and cooked chicken.
Pour into a greased 9×13 casserole dish. Top with mashed potatoes. Dot with butter. Bake 400 degrees for 15-20 minutes.