Neon Casserole

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs sweet potatoes, peeled and cubed
• 1 tablespoon butter
• 1/4 cup buttermilk
• 1 1/2 tablespoons honey
• 1 lb ground chicken
• 1 onion, peeled and chopped
• 1 cup frozen peas
• 4 ounces fresh mushrooms, sliced
• 2 cloves garlic, peeled and minced
• 1 1/2 teaspoons vegetable oil (or more, if necessary)
• 1 (10 ounce) can condensed cream of chicken soup
• salt and pepper

Recipe

• 1 preheat oven to 350°f in a pot of salted water, cook sweet potato cubes until tender.
• 2 drain well, and mash together with the butter, the buttermik and the honey.
• 3 add salt and pepper if desired.
• 4 set aside.
• 5 meanwhile, in a non-stick pan, saute ground chicken and onion together until no pink remains in the chicken and the onion is soft.
• 6 place the still frozen peas in a sieve or colander.
• 7 drain the chicken and onion over the peas.
• 8 place the chicken mixture in a 3l casserole dish.
• 9 return the pan to the stove.
• 10 in the vegetable oil, saute the mushrooms over medium heat.
• 11 when almost brown, add the garlic and saute together for 1-2 minutes more.
• 12 drain off any accumulated juices and add to the chicken.
• 13 add the cream of chicken soup (not reconstitued) to the chicken mixture, add salt and pepper if desired and stir until well combined.
• 14 mixture will appear dry.
• 15 smooth top.
• 16 top chicken mixture with the sweet potatoes, and smooth top.
• 17 place in oven and cook for 45 minutes, or until juices bubble up the edges and casserole is hot.