Chicken Dinner in a Casserole
Rotisserie chicken, from the deli, shredded
Large yam, peeled and sliced into 1/2 in. thick rounds
|1, 4 oz. package|
Instant mashed potatoes
Chicken stuffing mix
|1 1/2 cups|
Frozen peas and carrots
Chicken gravy mix
Turkey gravy mix
Preheat oven to 350° Fahrenheit.
In a medium saucepan, place sliced yams and water. Cover and bring to a boil: cook until yams are fork tender, about 6-8 minutes. Remove from heat. Place contents of instant potato package in a small mixing bowl and pour in half the yam water. Stir with a fork until potatoes are moistened. Place stuffing mix in a separate small mixing bowl and pour in other half of the yam water. Stir to moisten. Sprinkle brown sugar over yams and toss to melt the sugar.
Prepare a 9x13 in. baking dish with nonstick cooking spray. Spread frozen vegetables in bottom of dish. Arrange yams and chicken evenly over vegetables. Drop spoonfuls of wet stuffing and potatoes on top.
Pour the cool water into one of the bowls and add the contents of both gravy packets. Whisk until dissolved. Pour gravy mix over the casserole. Bake 30 minutes. Remove from oven and press frozen biscuits into the casserole. Return to oven an bake 10 minutes more.