Casserole - Chicken 'Sheppards Pie

By Kwasome

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
• 1 1/4 cups water
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning, crushed
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
• 1 cup instant mashed potato flakes
• 1 cup fat free evaporated milk
• 1/4 cup shredded (2% milk) low fat Cheddar cheese

Details

Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

- Heat the oven to 350°F. Stir the soup and 1/4 cup water in a large bowl.

- Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning. Heat the oil in a 12-inch skillet over
medium-high heat. Add the chicken and cook until well browned, stirring occasionally.

- Add the chicken and vegetables to the soup mixture and stir to coat. Spoon the chicken mixture into a 2-quart round casserole.

- Microwave the remaining water in a microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add the potato flakes and stir until the
water is absorbed. Stir in the milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until the mixture
is hot. Spread the potato mixture over the chicken mixture. Sprinkle with the cheese.

- Bake for 40 minutes or until the chicken mixture is hot and bubbling.