Chicken and Mashed Potatoes

Peel the potatoes and then boil them in salted water until fork tender. Drain the potatoes and return them to the pot. Mash them with a potato masher and then add the parmigiano, milk, and salt and pepper to taste. Stir to combine. 

Let the mashed potatoes cool slightly and then shape the mashed potatoes into 6 equal size balls. Place the mashed potato balls snuggly inside the oiled baking dish. Using your hands or a spoon make an indent in each mashed potato ball to form a nest. Set aside.

Add the oil to a pan over medium-high heat. Once the oil is hot, add the chicken and cook for 4-5 minutes, stirring occasionally. Add the onion, garlic, bell pepper, paprika, and oregano. Season with salt and pepper. Let cook for another 2-3 minutes, stirring occasionally, until the vegetables have softened and there is no raw garlic smell. 

Add the tomato paste to the chicken and vegetable mixture, stir, and remove the pan from the heat. Fill the mashed potato nests with the chicken mixture and then top them with shredded mozzarella. Bake for 15-20 minutes until melted and golden brown.