The original version was topped with instant potato flakes. I used Yukon gold potatoes with the skin still on. I also made my own mushroom soup again as the sauce. I added frozen peas to the dish to add a little color & well, a vegetable. I love the crunch the almonds give the filling. This is a dish I cold eat all winter.
Chicken, Potato & Almond Hotdish
2 medium Yukon gold potatoes
1/2 T olive oil
10 baby bella mushrooms, cleaned & sliced
salt & pepper
1 T unsalted butter
2 T all-purpose flour
pinch of dried thyme
3/4 c chicken broth
1/2 c cream
1 1/2 t sherry
1 large chicken breast, cooked & chopped
1/3 c slivered almonds, toasted
handful of frozen peas
1/4 c sour cream
Clean the potatoes & poke a few holes in them with a fork. Microwave until soft. Mash the potatoes including the skin & set aside to cool.
Heat the olive oil in a skillet over medium-high heat. Add the mushrooms & cook until tender. Season with salt & pepper then set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour & thyme. Cook while stirring for 1 minutes, do not brown. Stir in the broth & cook until thick & bubbly. Stir in the cream & cook until slightly thickened. Stir sherry, salt & pepper. Add the chicken, almonds & peas. Pour into a baking dish, I used a glass loaf pan.
Mash the sour cream & egg into the potatoes along with a generous amount of salt & pepper.
Top the chicken mixture with the potatoes. You can make this ahead of time, cover with plastic wrap & chill until ready to bake.
Bake at 375 F for 45 minutes.
2 - 3 servings