May use leftover roast chicken from the deli and frozen mashed potatoes
1 medium chopped onion
1 green bell pepper, chopped
2 garlic cloves, crushed
1 tablespoon olive oil
2 (14 1/2-ounce) cans Italian-style stewed tomatoes
3 cups cubed cooked chicken
4 cups leftover mashed potatoes or prepared frozen mashed potatoes
1/4 cup grated Parmesan.
Preheat oven to 500 degrees. Cook onion, bell pepper and garlic in olive oil in a large ovenproof frying pan until soft, about 3 minutes. Stir in tomatoes and simmer, uncovered, 7 minutes. Stir in chicken. Spread mashed potatoes over chicken. Sprinkle cheese on top. Bake until filling is hot and potatoes are heated through, about 10 minutes.