Chicken Melt with Mashed Potatoes

From the Bountiful 5th ward cookbook: Sherril Lemmon

1 lb red potatoes, diced with skins

2 T. olive oil

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 onion, diced

1 lb chicken breast, cubed (or leftover turkey)

1 large bunch fresh spinach, roughly chopped

1 tsp. thyme

1/2 cup milk

4 T. butter

2 cups mushrooms, sliced (or other veggie. Broccoli also works great)

grated cheddar (or other variety) cheese

Boil potatoes. Heat oil, garlic, thyme, pepper flakes, onion, mushrooms, in skillet and saute for 4 minutes. Add chicken and cook for 8 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat. When potatoes are cooked, drain and return to pot. Add milk and butter. Mash with skins on. Season to taste with salt and pepper. Spread potatoes in 8x8 or 9x9 casserole dish. Spoon chicken mixture over top, making sure to leave the excess liquid in the skillet. Cover and bake for 25 minutes at 350 degrees. Remove cover and top with grated cheese. Melt under broiler for 1-2 minutes. Makes 4-6 servings.