Tuesday, December 6, 2011

New Meal Fridays #75 ~ Chicken Dijon Shepherd's Pie

Made: October 27th 2011

From: Pillsbury Casseroles

1 pound of boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup of coarsely chopped onions (2 mediums)
2 cups of frozen mixed vegetables
1 jar of chicken gravy
1/2 cup of milk
1 Tablespoon of Dijon mustard
1/4 teaspoon dried thyme leaves

1.25 cups of water
3/4 cup of milk
1/4 cup of sour cream
1/2 teaspoon garlic salt
2 cups plain mashed potato mix (dry)

1 - Heat oven to 350F. In 12 inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.

2 - Stir in remaining filled ingredients. Spoon into ungreased 8 inch square glass baking dish.

3 - In 2 quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika

4 - Bake uncovered for 25 to 30 minutes or until bubbly.

Miranda's Mix Ups: I didn't have the massed potato mix so I made my own mashed potatoes and just didn't use the water but used everything else.



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