Any remaining mash can be set aside for another recipe. For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper.
Season the chicken thighs all over with a little salt and lots of black pepper. Heat the oil in a large non-stick casserole pan over a medium heat and fry the chicken for 7–8 minutes ...
from casserole to casserole: canned condensed soup. These tried-and-true recipes expertly utilize cream of chicken, cream of mushroom, cream of celery, and/or cream of tomato soup to elevate classic, ...