Mashed Potato and Veggie Dinner

Mashed Potato and Veggie Dinner


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This mashed potato casserole will be a great dinner to make any day of the week. This comfort food casserole is made to satisfy even the pickiest of eaters gathered around your kitchen table.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

3-5 servings


  • 3 lb. potatoes, peeled and quartered
  • 1 Tbs. salt
  • 1 C. milk, warm
  • 1/4 stick butter, room temperature
  • 1/4 C. sour cream
  • 1 Tbs. vegetable oil
  • 3 chicken breasts
  • 1 bag of frozen mix vegetables
  • 2 garlic cloves, chopped
  • 1 C. onion, chopped
  • 2 Tbs. flour
  • 2 C. canned vegetable broth
  • 3 Tbs. parsley
  • Salt and pepper to taste

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Preheat oven at 350 degrees F. In a large pot, boil mashed potatoes in salted water for 30 minutes. Drain and then mash with butter, milk and sour cream. Set aside. In a large saucepan over medium heat, add oil and sear chicken for 2 minutes. Add garlic and onions. Season with salt and pepper. When meat is browned, dust with flour. Cook for 3 to 4 minutes. Stir often. Pour in broth and cook for 2 minutes until mixture starts to thicken. Stir in the thawed veggies. Transfer meat and veggie mixture to 9-by-13-inch casserole. Spread mashed potatoes on top. Bake for about 30 minutes and serve warm.

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