Honey-Garlic Chicken Shepherd's Pie

I thought I would go ahead and share the recipe for this meal that I mentioned in this post where you cook once, and eat twice!  The recipe is quite simple, so simple that it really doesn't require much of a recipe... but for inquiring minds... here you are :)   I don't have a picture to share (sorry!) of the Honey-Garlic Chicken. 

Honey Garlic Chicken 

2 large boneless chicken breasts (about 1-1/2 lbs) 

2 Tbsp honey

1 Tbsp butter, melted

1-2 garlic cloves, minced

1 tsp salt

1 Tbsp Mrs. Dash
Salt & Pepper to taste

Preheat oven to 350.  Place chicken breasts in a  2-qt casserole pan with a lid.  Sprinkle salt and pepper over breasts, to taste.  Mix honey, butter, garlic, salt, and Mrs. Dash in a small bowl.  Spread over chicken breasts.  Cook for an hour or until meat is tender and falls apart easily.  Baste with drippings and slice into serving pieces.  Serve with hot mashed potatoes, and vegetable/salad of choice. 

Day 2.... 

Honey Garlic Chicken Shepherd's Pie

1 cup Honey Garlic chicken, diced (any cooked chicken will work)

1 cup vegetable of choice (I used green beans ~ carrots or corn would also work)

1 10-oz can cream of mushroom soup (my recipe to make your own is below) 

1 pkg Stovetop chicken dressing, prepared

2 cups potatoes, mashed with butter and milk (or 1 6-oz pkg instant potatoes prepared)

1/2 cup shredded Cheddar cheese

Garlic powder/parsley, optional

Mix chicken, vegetables, prepared Stovetop dressing, and soup together.  Pour into greased 2-qt casserole pan. Spoon mashed potatoes over the top of the chicken layer. Sprinkle with shredded cheese. Sprinkle garlic powder and parsley over cheese. Cover with lid or tinfoil. Bake at 350 for 30 minutes, or until bubbly around edges, and cheese is melted. 

HOMEMADE CREAM SOUP

3/4 cup butter, divided

2 Tbsp olive oil

1 onion, diced

1-2 stalks celery, diced

1 jalapeno, seeded, diced

1 cup fresh mushrooms

1/2 cup flour

1 cup milk

2 cups chicken broth

3 Tbsp chicken bouillon

1 Tbsp salt

Melt ¼ cup butter and oil in large skillet. Add onions, and cook on medium heat for three to four minutes until lightly browned.  Add in remainder of veggies, and cook for another 3-4 minutes, or until all lightly browned, and soft.  Pour veggies into blender, and mince until blended into little pieces.  Set aside.  Melt 1/2 cup butter in same skillet, and add 1/2 cup flour.  Whisk together until flour is lightly brown.  Stir in chicken broth, bouillon, and salt, and stir until a light brown gravy forms.  Mix back in veggies and stir all together.  Ladle soup into glass canning jar.  Makes about 4 cups of soup that can be used in any recipe calling for a cream soup.  Keeps in refrigerator for a week.