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By: M G.
| Description: | ||
| Time: | 55 min (20 min to prepare, 35 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 package Roasted Garlic mashed potatoes (from 7.2 oz box) 1 cup hot water 1/2 cup milk 3 tablespoon butter 1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces 1 1/2 cup Mixed vegetables 12 OZ jar, home-style chicken gravy 2 1/4 teaspoon paprika 1/2 cup sour cream 1 medium onion, chopped |
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| Directions: | ||
| Heat oven to 350. Spray 2-quart shallow casserole or 8 inch square glass baking dish with cooking spray. Make mashed potatoes as directed on box for 4 servings--except use 1 cup hot water, 1/2 cup milk, and 2 tablespoons of the butter. Meanwhile, in 12-in nonstick skillet, melt remaining 1 tbsp butter over medium-high heat. Cook chicken and onion in butter 4 to 6 minutes stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 tsp of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frquently to prevent sticking. Stir in sour cream. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining parika. Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole. |
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| Notes: | ||
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