Chicken Paprika Shepherd's Pie

By Addie

This is an incredibly simple, cheap dish to make that often has great leftovers for lunch the next day. Experiment with different meat, vegetable and spice combinations to keep this meal on the monthly menu – without anyone getting tired of it!

Ingredients

• 1 tablespoon butter or margarine
• 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
• 2 cups mashed potatoes (approximate)

Preparation

Step 1

1. Heat oven to 350°F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray.

2. Meanwhile, in 12-inch nonstick skillet, melt 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; 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.