I found this one on a new website I like called Life Made Declicious. Sounds amazing, this is on the agenda for next week!!! 🙂 Yum it’s like a chicken pot pie!! I even bet you could make the insides in the crock and add the potatoes come the end! Hmmm…..
1/2 pkg Betty Crocker* Roasted Garlic Mashed Potatoes (1 pouch)
Water, milk and margarine or butter, as called for on potato mix box
1 tbsp. margarine (I use promise light)
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onion
1 1/2 cups Green Giant Frozen Mixed Vegetables
1 can (10 FL oz) chicken gravy
2 1/4 tsp paprika
1/2 cup sour cream (I’d use reduced fat)
- Heat oven to 350ºF. Spray 2-quart shallow casserole or 8-inch square glass baking dish with nonstick cooking spray. Make mashed potatoes as directed on box for 4 servings.
- Meanwhile, in large nonstick skillet, melt remaining 1 tablespoon margarine or butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in centre. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
- Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
- Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole