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    Chicken Paprika Shepherd's Pie


    Source of Recipe


    Betty Crocker

    List of Ingredients




    1 pouch Betty Crocker® roasted garlic mashed potatoes (from 7.2-oz box)
    1 cup hot water
    1/2 cup milk
    3 tablespoons butter or margarine
    1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
    1 medium onion, chopped (1/2 cup)
    1 1/2 cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
    1 jar (12 oz) home-style chicken gravy
    2 1/4 teaspoons paprika
    1/2 cup sour cream

    Recipe



    1 Heat oven to 350°F. 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.
    2 Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
    3 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.
    4 Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.


 

 

 


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