It's got chicken, potatoes, mushrooms, and lots of cheese! Plus, it's baked with no extra oil added, making this a healthier (and easy!) alternative to your usual casseroles. Plus, if you’ve got a potato ricer on hand, making the mashed potatoes that top this delicious dish will be as easy as 1-2-3!

New to the ricer? Here’s how to use this nearly hassle-free kitchen gadget:

Boil (or if you’ve got time, bake!) unpeeled potatoes until fork tender, or easily pierced through with a fork or knife. Drain, return to the pot, and let sit a minute or two until skins are dry.

Place a potato (or large chunks of it) into the ricer basket, and, over a large bowl, squeeze ricer levers closed to push potato flesh from its skin. Open ricer and discard potato skin from the basket. (If desired, transform skins into hashbrowns.) Repeat with remaining potatoes.

Stir in butter, milk, and desired seasonings, and enjoy.

Cheesy Potato Bake

Takes 20 minutes
Cooks 20 to 25 minutes
Makes 4 servings

2/3 kilo potatoes
1/2 kilo chicken fillets, cooked and cubed
1 carrot, cubed
1/2 cup peas
1 pack cream of mushroom soup
1 1/2 cups water
1 cup grated cheese

1. Boil the potatoes, then peel and mash.
2. Put the cubed chicken, carrots, and peas in a baking dish.
3. Dissolve the mushroom soup in water and then pour over the chicken and vegetables.
4. Cover with the mashed potatoes. Top with cheese.
5. Bake at 350F for 20 to 25 minutes.

(Photograph and recipe by Ocs Alvarez. Shot on location at The Nestlé Kitchen in Rockwell, Makati)

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