Lunch Lady Chicken

Craving a hearty, comforting dish that’s a blast from the past? This “Lunch Lady Chicken” casserole brings school cafeteria vibes with a homemade twist. Tender chicken thighs, crispy bacon, and perfectly seasoned veggies simmered in a rich chicken stock, all topped with creamy, cheesy mashed potato mounds. The secret ingredient? A dash of yellow mustard in the mash for a tangy kick! Bake it until bubbly and golden, and you’ve got a family-friendly dinner that’s sure to bring a smile to everyone’s face—no lunch line required!

Filling Ingredients:

• 1lb chicken thighs
• 1/2 lb bacon chopped
• 1 cup diced carrots
• 1 celery stalk chopped
• 1/2 yellow onion diced
• 1 garlic clove minced
• 1 cup chicken stock
• 2 teaspoons corn starch

Mash Potato Ingredients:

• 5 medium sized yellow potatoes.
• 1/2 stick of butter.
• 1 teaspoon yellow mustard
• 2 tablespoons sour cream
• 1 cup shredded cheddar cheese
• Salt to taste

Instructions:
Preheat oven to 375.

Peel and cube potatoes. Add to large pot of water and bring to a boil. Cook until you are able to pierce with a fork. Strain and mash. Add 1/2 stick of melted butter, salt, sour cream and mustard and stir to combine. Stir in 1/2 of cheese. Set aside.

Dice chicken thighs, and season with salt.
Heat pan over medium high heat.
Brown chicken on medium high heat in bacon grease or olive oil, set aside.
Add bacon to same pan until cooked through. Add carrots, onion, and celery. Cook for 5 minutes. Add minced garlic. Return chicken to pan. Sprinkle corn starch over pan, add chicken stock. Add salt to taste. Cook until thick.

Pour chicken mixture into a 9×13 casserole dish and bake covered for 20 minutes.

Remove from oven and scoop potatoes with an ice cream scooper into little mounds on top of your chicken.
Top with remaining cheese and add to oven with the broiler on low to brown the cheese for 5 minutes (keep an eye on it so it doesn’t burn).