Sunday, 12 February 2012

Potato topped chicken bake

Last night I tried a new recipe that my sister gave me. It was from the website "Life made delicious". The recipe was called "Potato topped chicken bake". It was easy to put together and tasted really good.

1/2 pkg Betty Crocker* Roasted Garlic Mashed Potatoes (1 pouch)

Water, milk and margarine or butter, as called for on potato mix box

1 tbsp (15 mL) butter or margarine

1 lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch (1.25 cm) pieces

1/2 cup (125 mL) chopped onion
1 1/2 cups (375 mL) Green Giant* Frozen Mixed Vegetables
1 can (284 mL/10 FL oz) chicken gravy
2 1/4 tsp (11 mL) paprika
1/2 cup (125 mL) sour cream

  • 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.
  • 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.

  • 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.

Next time I will put some cheese on top to give it some colour. A nice comfort food meal!

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