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 (15 mL) butter or margarine
1 lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch (1.25 cm) pieces
1/2 cup (125 mL) chopped onion
1 1/2 cups (375 mL) Green Giant* Frozen Mixed Vegetables
1 can (284 mL/10 FL oz) chicken gravy
2 1/4 tsp (11 mL) paprika
1/2 cup (125 mL) sour cream
- 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.