Redskin Hodge Podge
Description
A fluffy layer of cornbread tops a layer of mashed red-skinned potatoes, shredded chicken, and sweet corn in this easy casserole.
Ingredients
•
4 red potatoes, cubed
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3 cloves garlic, peeled
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1/4 cup butter, melted
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1/2 cup fat free milk
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2 tablespoons heavy cream
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1/2 teaspoon salt
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1/4 cup grated Parmesan cheese
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2 cups shredded cooked chicken
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1 (15 1/4 ounce) can sweet yellow corn, drained
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1 (8 ounce) package corn bread mix (such as Jiffy®)
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1/4 cup white sugar
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1 egg
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1 tablespoon butter
Directions
1
Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
2
Preheat an oven to 375 degrees F (190 degrees C).
3
Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
4
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.