Chicken & Corn Skillet Casserole
Ingredients:
- 1 can (15 oz) of corn (drained)
- 1 pouch (12 oz) of pouched chicken
- 1 can (14.5 oz) of diced tomatoes (drained)
- 1 box of instant potatoes (use the amount for 4 servings)
- 1/2 cup of milk
- 2 tbsp butter (or margarine)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional: shredded cheese (for topping)
Directions:
- Prepare the Instant Potatoes: In a medium bowl, prepare the instant potatoes according to package instructions, using milk and butter. Set aside.
- Cook the Chicken: In a skillet over medium heat, heat the pouched chicken with the garlic powder, onion powder, salt, and pepper. Use a spoon or spatula to break it up into small pieces. Warm through for about 5 minutes.
- Combine the Ingredients: Add the drained diced tomatoes and corn to the skillet with the chicken. Stir to combine and cook for another 3-5 minutes, letting everything heat through.
- Assemble the Casserole: Spread the prepared instant potatoes over the chicken and veggie mixture in the skillet (or transfer everything to a baking dish if preferred). You can swirl the potatoes into the mixture slightly if you like or leave them as a layer on top.
- Optional Cheese Topping: If using, sprinkle shredded cheese over the top of the potatoes. You can also add some herbs like parsley or thyme if you like.
- Final Cooking: If using a skillet, cover and cook on low heat for an additional 5-10 minutes to melt the cheese (if used) and allow the flavors to meld. If using a baking dish, bake in a preheated oven at 375°F for 15 minutes or until the cheese is melted and bubbly.
- Serve: Scoop and serve your chicken and corn casserole warm. Enjoy!
Beef Stew and Potato Skillet
Ingredients:
- 1 can of sliced potatoes (drained)
- 1 can of sweet peas (drained)
- 1 pouch of beef stew
- 1 tablespoon olive oil or butter
- 1 small onion (optional, diced)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme or rosemary (optional)
- Salt and pepper to taste
- 1/4 cup beef broth or water (optional, to adjust the consistency)
Instructions:
- Heat the Skillet: In a large skillet, heat the olive oil or butter over medium heat. If you’re using onion, add it to the skillet and sauté for 3-4 minutes until softened and fragrant.
- Add the Beef Stew: Add the pouch of beef stew to the skillet, stirring it well. Let it cook for 3-4 minutes until it’s heated through. If the stew is too thick, you can add 1/4 cup of beef broth or water to loosen it up to your desired consistency.
- Add the Potatoes: Gently add the drained sliced canned potatoes into the skillet. Stir them into the beef stew mixture and cook for about 5-7 minutes, allowing the potatoes to heat through and absorb some of the stew’s flavors.
- Season: Sprinkle in garlic powder, dried thyme or rosemary (if using), salt, and pepper to taste. Stir everything together, ensuring the potatoes are well-coated with the seasoning.
- Add the Sweet Peas: Stir in the drained canned sweet peas and cook for an additional 2-3 minutes, just to warm them through.
- Serve: Once everything is heated and well-mixed, taste and adjust seasoning if necessary. Serve the Beef Stew and Potato Skillet warm, garnished with fresh herbs if desired.