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Potato Chicken Bake

  • 4servings
  • 60minutes

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Source: sweetfry.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 Package(s) Betty Crocker Roasted Garlic Mashed Potatoes (1 pouch)

  2. 1 Tablespoon(s) butter or margarine

  3. 1 Pound(s) boneless skinless chicken breasts, cut into 1/2-inch (1 1/4 cm) pieces

  4. 1/2 Cup(s) chopped onion

  5. 1 1/2 Cup(s) Frozen Mixed Vegetables

  6. 1 Can(s) chicken gravy

  7. 2 1/4 Teaspoon(s) paprika

  8. 1/2 Cup(s) sour cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  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.

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