We call this Missionary Casserole at our house because it came into being one Sunday afternoon. I had chicken in the crockpot and enough mashed potatoes for two, when the missionaries called. Apparently, I had signed up to feed them, they were en route, and I had nothing but enough chicken and potatoes for two people.
I shredded the chicken, mixed it with some mixed vegetables and the potatoes, spread it in a baking sheet, topped it with cheese and threw it in the oven. By the time the missionaries arrived, we had a lovely casserole and a salad to serve.
I wasn’t sure about my concoction, but everyone loved it. This has become one of my husband’s most requested meals.
Barbeque Chicken Casserole
- 2 cups mashed potatoes
- 1 cup shredded chicken
- 1 cup frozen mixed vegetables
- barbecue sauce
- cheese to top
- Mix mashed potatoes, chicken and frozen vegetables together and spread evenly in a 9X13 baking pan.
- Drizzle with barbecue sauce and top with cheese.
- Bake at 350° for 15-20 minutes.
I like to use left over chicken and mashed potatoes, so they often have different seasonings depending on what dinner they were left over from. My husband says this dish tastes best when you use chicken cooked in barbecue sauce and mashed potatoes with just garlic and butter.
Whatever you use, mix the mashed potatoes and chicken along with the frozen vegetables (leftover vegetables work here too!).
Spread the whole thing evenly in a 9X13, making sure the chicken and vegetables are mixed in all over. Then, drizzle the top with barbecue sauce.
Lastly, cover with cheese and pop into the 350° oven for 15-20 minutes.
Serve this one while the cheese is still hot and melty. Not the prettiest meal I’ve ever made, but it’s easy, fast, and tastes good to boot!
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