CREAMY POTATO AND CHICKEN CASSEROLE

One dish meals are always quick and easy.  When they are full of old fashion, cold weather, comfort they are even better.  Throw in a lot of those home grown crops and you simply can't miss.  It's the most perfect way to warm up with a good movie and someone special.  If you are in a hurry canned chicken will do in a pinch.  But I don't recommend it.  Fresh cooked chicken is best  and you have the advantage of all that rich chicken broth to make any dish full of flavor.  I like to use chicken quarters.  Not only are they tasty, but you can usually find them at a good price.  Serves 4 to 6.


Four good size chicken hind quarters

Boil quarters in fresh water with a dash of salt for at least an hour until done.  Remove meat from pan and set aside.  Save broth.

1/2 cup green bell pepper
1/2 cup red bell pepper
4 cloves of minced garlic
1 bunch (about one dozen) green onions chopped
2 cups fresh, uncooked green beans sliced
2 tablespoons olive oil
1 8oz can cream of mushroom soup
four medium to large white potatoes

1 1/2 cup shredded mozzarella cheese
2 cups panko bread crumbs

Heat olive oil in a large pan.  Saute all vegetables in oil for 5 minutes stirring constantly.  Add 2 cups of the saved chicken broth and the mushroom soup.  Stir until thoroughly blended.  Remove chicken from bones and add to pan.  You want nice large chunks of meat to bite into so don't over shred.

Slice potatoes thinly and place in a 9X13 casserole dish that has been sprayed with cooking oil.  Smother the potatoes with chicken and cover with foil.  Bake in oven at 350 for one hour.  Remove pan from oven and layer top with cheese.  Top with bread crumbs and return to oven.  Bake uncovered for another 15 minutes.  Allow to cool for 10 minutes before serving.