|This is a variation on a Betty Crocker recipe.|
2 cups canned chicken (you can also used leftover chicken or shredded rotisserie chicken)
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can cream of mushroom (Don't like mushrooms? Use cream of celery instead)
1 cup milk, divided
1 3/4 cups water
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups potato flakes (you could also use leftover mashed potatoes or real mashed potatoes)
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups french fried onions
Preheat oven to 375 degrees.
In a saucepan, combine chicken, beans, cream of mushroom soup, and 1/3 cup milk. Cook over medium heat until hot--approximately 10 minutes--stirring occasionally.
While the chicken mixture warms, prepare the boxed potatoes by adding water, butter, and salt to another saucepan. Bring to a boil then remove from heat. Add the remaining 2/3 cup milk. Add potato flakes and pepper. Fluff using a fork.
Once the chicken mixture is hot, remove from heat and stir in cheese until it is melted. Pour the mixture in a 9x13-inch casserole dish. Spoon potatoes on top of the chicken mixture.
Bake for 10 minutes then sprinkle the top of the potatoes with the french fried onions. Cook for 5 to 8 minutes or until the onion topping is warm. Serve.
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