I have had the muck that is going around here for as long as a week or thereabouts. It began with a virus-like thing and afterward went into this frightful hack and chest cold thing. Yuck! So I have been very worn out from the hacking constantly. I would prefer not to cook and I need comfort food. Truly, need.
This is an incredible method to go through extra pureed potatoes, vegetables (substitute green beans or peas for the corn), and sauce (turkey sauce on Thanksgiving or meat on Christmas are delightful!). This resembles an improved variant of KFC’s Chicken Bowls. It is best produced using natively constructed extras yet bundled forms of pureed potatoes and sauce will work.
We were out of chicken fingers an evening or two ago. I attempt to save one sack available in the cooler for snappy feast substitutes or tidbits if necessary however acknowledged we had chicken patties. Recollect making it work!
My children cherished this. It was overly easy to make and the children could do everything all alone. We had extra pureed potatoes yet moment pureed potatoes function admirably as well. All that else are things we have close by in our storeroom for quite a long time this way. It possessed a flavor like a warm embrace!
I served this with a green side plate of mixed greens to finish the dinner.
Putting away Leftovers
- Extras can be put away in an impenetrable compartment in the refrigerator and are ideal whenever utilized inside 3 days.
- You can warm in the microwave or a stove at 350°.
- You can likewise freeze extras in an impenetrable compartment, it’s ideal whenever utilized inside 3 months.
- Crushed Potato Casserole with Crispy Chicken
- An incredible use for extra pureed potatoes that preferences like a warm embrace.
Easy Mashed Potato Casserole with Crispy Chicken Ingredients:
- 5-6 cups pureed potatoes, arranged bundle or handcrafted extras both function admirably
- 1 (15 oz) can corned corn, depleted
- 4 oz. sharp cheddar, destroyed
- Fresh Chicken Strips,
- 2 (.87 oz) bundles earthy colored sauce or 1/2 cups extra sauce
- Preheat the broiler to 400 degrees.
- Take out your chicken fingers and let them sit at room temp for around 5 minutes to let the chicken tenders relax a piece to cut.
- Spread the potatoes on the base of a 13 x 9 goulash dish. If your pureed potatoes are cool, warm them first.
- Top with corn and cheddar.
- Cautiously cut the chicken fingers into pieces and head the goulash dish with them.
- Heat for 15-25 minutes or until warmed through.
- Set up the sauce on the burner as indicated by bundle directions while the meal completes the process of heating.
- Sprinkle your ideal measure of sauce over the meal dish. Serve hot.