Ingredients
1
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1
cup coarsely chopped onions (2 medium)
2
cups frozen mixed vegetables (from 1-lb bag)
1
jar (12 oz) chicken gravy
1/2
cup milk
1
tablespoon Dijon mustard
1/4
teaspoon dried thyme leaves
1 1/4
cups water
3/4
cup milk
1/4
cup sour cream
1/2
teaspoon garlic salt
2
cups plain mashed potato mix (dry)
Paprika
Preparation
Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika.
Bake uncovered 25 to 30 minutes or until bubbly.
