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Tuesday, June 15, 2010

Chicken Shepherd's Pie

Chicken Shepherd's Pie
Warm up your family with this easy mashed-potato-topped casserole
featuring tender chicken, sweet corn and sugar snap peas in a homemade
cheese sauce.

2 boneless, skinless chicken breast halves (6 oz. each), cubed
4 Tbs. butter, divided
3.6 oz. pouch roasted garlic mashed potatoes
3 Tbs. flour
2-1/4 cups milk
1 tsp. rubbed sage
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup (4 oz.) shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn

1. In a small skillet, cook chicken in 1 Tbs. butter until no longer
pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2
minutes or thickened.
3. Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-quart baking dished coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
4. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
Let stand for 5 minutes before serving. Yield: 6 servings.
Recipe source: All Betty Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.

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