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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Paprika Shepherd's Pie Recipe

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This recipe for Chicken Paprika Shepherd's Pie is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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

Directions:
Directions:
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 and 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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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