Chicken Shepherd's Pie

Hello again!  It has been a long two weeks for us.  Returning home from Texas last week, Jim and I were both sick.  I am sick.  And it still lingers.  It must be the Texas Crud, but it knocked us out for an entire week.  When we got back, I cooked a chicken and we ate chicken soup for days.  My first foray into a "real" meal was this comfort food.  Leftover cooked chicken topped with fresh herbs and a few fresh vegetables, topped with mashed potatoes and cheddar cheese.  The perfect "first meal."  Since I was just cooking for two, I used a small (7x5 1/2x2") casserole dish.  You can either use any leftover cooked chicken you might have, or poached or grill and skinless, boneless chicken breast.  And use either leftover mashed potatoes, make fresh mashed potatoes, or use the prepared mashed potatoes found at your grocer's.

CHICKEN SHEPHERD'S PIE

Mashed potatoes
1/2 cup (about 6 oz) or to taste, finely chopped or shredded, cooked chicken......enough to cover the bottom of the dish
S&P
1/2 Tbsp chopped fresh thyme
1/2 Tbsp chopped fresh rosemary
1/4 cup red bell pepper, diced
1/2 cup fresh corn kernels
(or about a scant cup of frozen mixed vegetables)
1/2 cup shredded cheese of your choice
1 sprig of fresh rosemary, optional

Spray casserole dish with cooking spray.  Cover bottom of dish with chicken.  Sprinkle with S&P and herbs.  Add the vegetables.  Spread the mashed potatoes over this.  Smooth out.  Cover with cheese.

Bake at 350 for about 25 minutes.  I turn the broiler on for the last few minutes to brown the cheese.  Garnish with rosemary sprig, if desired.