Ingredients
1
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
1
tablespoon butter
1
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1
medium onion, chopped (1/2 cup)
1 1/2
cups frozen mixed vegetables
1
jar (12 oz) home-style chicken gravy
2 1/4
teaspoons paprika
1/2
cup sour cream
Preparation
Heat oven to 350°F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make potatoes as directed on pouch using water, milk and butter.
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.
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.
