Chicken Paprika Shepherd's Pie

Chicken Paprika Shepherd's Pie
Makes: 4 servings

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

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.
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.



High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens



Special Touch

To add a slightly smoky flavor to the casserole, add about 1/4 pound sliced smoked kielbasa sausage when you stir in the vegetables.