| 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 |
| 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. |
| No change. |
|
| To add a slightly smoky flavor to the casserole, add about 1/4 pound sliced smoked kielbasa sausage when you stir in the vegetables. |
Nutrition Information:
490 ( 220); 24g ( 12g, 1/2g); 115mg; 930mg; 37g ( 5g, 7g); 32g 80%; 4%; 10%; 15% 1 1/2 ; 1/2 ; 1 ; 3 1/2 ; 2 1/2 2 1/2