Neon Casserole

Ingredients

• 1 1/2 lbs sweet potatoes, peeled and cubed
• 1 tablespoon butter
• 1/4 cup buttermilk
• 1 1/2 tablespoons honey
• 1 lb ground chicken
• 1 onion, peeled and chopped
• 1 cup frozen peas
• 4 ounces fresh mushrooms, sliced
• 2 cloves garlic, peeled and minced
• 1 1/2 teaspoons vegetable oil (or more, if necessary)
• 1 (10 ounce) can condensed cream of chicken soup
• salt and pepper

Directions

1. 1

   Preheat oven to 350°F In a pot of salted water, cook sweet potato cubes until tender.

2. 2

   Drain well, and mash together with the butter, the buttermik and the honey.

3. 3

   Add salt and pepper if desired.

4. 4

   Set aside.

5. 5

   Meanwhile, in a non-stick pan, saute ground chicken and onion together until no pink remains in the chicken and the onion is soft.

6. 6

   Place the still frozen peas in a sieve or colander.

7. 7

   Drain the chicken and onion over the peas.

8. 8

   Place the chicken mixture in a 3L casserole dish.

9. 9

   Return the pan to the stove.

10. 10

    In the vegetable oil, saute the mushrooms over medium heat.

11. 11

    When almost brown, add the garlic and saute together for 1-2 minutes more.

12. 12

    Drain off any accumulated juices and add to the chicken.

13. 13

    Add the cream of chicken soup (NOT reconstitued) to the chicken mixture, add salt and pepper if desired and stir until well combined.

14. 14

    Mixture will appear dry.

15. 15

    Smooth top.

16. 16

    Top chicken mixture with the sweet potatoes, and smooth top.

17. 17

    Place in oven and cook for 45 minutes, or until juices bubble up the edges and casserole is hot.