Chicken allows for great variety.  With chicken, your mouth can become a pallet of flavors you never thought possible.  Best of all, it's so easy to get creative and eat healthy at the same time.

It's not easy in a world of burgers and fries to eat your greens and fruits.  Chicken lets you, easy.  Our following recipe doesn't require fruit, but practically any citrus or mealy fruit can make an excellent side dish or dessert.  Really!

When I see chicken, I see endless possibilities and a full stomach.

1 packet skinless boneless chicken breasts

4 large potatoes

1 stick butter

1 small carton heavy cream and or milk

Salt and pepper to taste

1 regular sized bag of regular lays chips

1 regular sized bag shredded cheddar

Rinse then chop chicken into pieces and boil with any vegies (vegies can be cut to size if necessary, as in bite size or larger or smaller) Same for potatoes in a different pot, or microwave them for about 12minutes.

You may choose to lightly saute' some of your vegies such as mushrooms and onions. NOTE you'll probably want your chives finely chopped and raw at this point so don't cook them or they'll end up getting over cooked. The same for celery if you're choosing to add it. You don't want your celery mooshy, it should add a nice crunch and freshness throughout your casserole.

When chicken and vegies, and potatoes, are both done, pre-heat oven to 420 degrees F.

Mix and semi-mash potatoes with salt and pepper and sweet cream, and or milk, and up to one stick of butter. I usually put the butter in first, as it melts in better, and I put in salted butter as it helps to flavor the potatoes, not tom mention less extra salt is needed in the end. This way, too, it helps to initially meld some salt into the starch which makes for a better potato. 

Then, mix in checken and viggies.

I like to do all of the above with a fork as it doesn't over mix or cream anything and it is much easier to wash than mixing whisks.

Pour into oven dish. Spread out evenly. Top with a layer of crushed up chips. Pat in, then top with cheddar cheese. Pat down. Cover with tin foil. Bake for 1/2 hour. For a crispier top, let brown for five minutes uncovered.

When done, let cool for 10 minutes, cut, and serve. Don't forget something to drink, a possible side dish, and desert.

Hope you enjoy this recipe as much as we do. Let us know what you think and if you've tried something like this before.

Happy Cooking!

~Naddy