Chicken Paprika Shepherd's Pie

 

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.