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Cheddar Broccoli Chicken and Mashed Potatoes

Reviewed: Feb. 28, 2008
I changed directions - might be it's own new recipe. I about doubled everything and added a can of cream of chicken soup to the 2 cans of broccoli cheese soup. I mixed the 3 soups with 1 -2 c. broccoli and 3/4 c. milk and about 2 cups of cooked diced chicken. I pour the mix into a lightly greased 9x13 pyrex dish, then spread dollops of about 7 or 8 cups mashed potatoes (mine were left-over garlic mashed potatoes I had to use up). Then I sprinkled a little garlic salt and lots of shredded cheese and some bread crumbs on top, baked covered (tented the foil) at 350 for about 1 hour, then uncovered for about 15 minutes. It's basically a variation of shepherd's pie - and since I had the cubed chicken left over from a rotisserie chicken and all the taters, it was a good use of left-overs. My kids (ages 8, 6, 3 and 1) all loved it, which surprised me. It was very tasty.
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