Cheesy Smothered Mushroom Chicken with Mashed Potatoes & Roasted Carrots

This recipe is perfect for a comforting, home-cooked meal that's sure to please the whole family. The Cheesy Smothered Mushroom Chicken with Mashed Potatoes & Roasted Carrots is a hearty dish that combines the rich flavors of chicken, mushrooms, and cheese with the comforting creaminess of sour cream and mashed potatoes. The dish is ideal for those who enjoy savory and salty flavors, and the combination of textures from the tender chicken, crunchy carrots, and fluffy potatoes makes for a satisfying meal. The Monterey Jack cheese adds a nice tanginess that complements the dish nicely. This recipe is perfect for a weeknight dinner or a special occasion, and it's sure to become a new family favorite.

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1. Preheat oven to 400°F.

2. Peel and chop the carrots into bite-sized pieces and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat and spread out in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.

3. Meanwhile, rinse the mushrooms and pat them dry with a paper towel. Remove the stems and chop the caps into bite-sized pieces. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Season with salt and pepper to taste.

4. In a separate pot, combine the chicken breasts, chicken stock concentrate, and 2 cups of water. Bring to a simmer over high heat, then reduce the heat to low and cook for 15-20 minutes, or until the chicken is cooked through and the liquid has reduced slightly. Remove the chicken from the pot and set it aside to cool. Strain the liquid and discard any solids.

5. In a large mixing bowl, combine the sour cream, Monterey Jack cheese, and 1/4 cup of the strained chicken liquid. Mix until smooth and creamy. Season with salt and pepper to taste.

6. Cut the cooked chicken into bite-sized pieces and place them in a 9x13 inch baking dish. Pour the mushroom mixture over the top of the chicken and spread out evenly. Pour the cheese sauce over the top of the mushrooms and spread out evenly.

7. Peel and chop the potatoes into bite-sized pieces and place them in a large pot. Add enough cold water to cover the potatoes and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a

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