Redskin Hodge Podge recipe

All Recipes Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

4 red potatoes, cubed
3 cloves garlic, peeled
¼ cup butter, melted
½ cup fat free milk
2 tablespoons heavy cream
½ teaspoon salt
¼ cup grated Parmesan cheese
2 cups shredded cooked chicken
1 (15.25 ounce) can sweet yellow corn, drained
1 (8 ounce) package corn bread mix (such as Jiffy®)
¼ cup white sugar
1 egg
1 tablespoon butter

Nutrition Info

371.3 calories
carbohydrate: 47.4 g
cholesterol: 68.4 mg
fat: 14.1 g
fiber: 2.7 g
protein: 15.8 g
saturatedFat: 6.7 g
servingSize: -
sodium: 790.8 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.

  2. Preheat an oven to 375 degrees F (190 degrees C).

  3. Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top, set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.

  4. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

This is a wonderful and fairly easy recipe that incorporates homemade red-skinned mashed potatoes, corn, chicken, and cornbread as the topping.

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