Chicken Casserole with Mashed Potatoes

Method

1. Heat oil in a casserole pan, large pot or deep skillet on the stove over medium high heat. Add onion and sauté until softened. Add garlic and paprika, stir fry until fragrant.
2. Add carrots, mushrooms, chicken, and chopped tomatoes. Fill each can with ¾ cup water, swirl around to get the remaining sauce and add to the pot and stir. Cover with a lid, bring to a simmer while stirring occasionally.
3. Boil potatoes in another pot as the casserole simmers to start making the smash. Boil for around 10 minutes or until a fork or knife can easily pierce through the potato.
4. When the carrots are tender and the chicken is cooked, add broccoli, cabbage, salt if you are using it, and pepper. Stir through and bring to a simmer. Test taste, season with more pepper if desired. Top with chopped parsley.
5. Drain the water from the potatoes, add butter, milk (if using), salt, and pepper. Smash until it is the consistency you like, adding more milk if needed. Serve casserole with smashed potatoes.