Family-Style Chicken Shepherd's Pie

  • 2 pounds boneless chicken breast, cut into bite size pieces
  • 2 teaspoons salt free chicken seasoning - McCormicks Grill Mates
  • 2 tablespoons canola oil
  • 1 medium yellow onion, finely chopped
  • 2 teaspoons garlic blend - Gourmet Garden
  • 1 bag (16oz) frozen mixed vegetables - C&W (carrots, corn, peas, green, beans), thawed
  • 2 cans (10 oz.) condensed cream of chicken soup - Campbell's
  • 1 bag (24 oz.) frozen cut russet potatoes - Ore-Ida
  • 2/3 cup milk
  • 2 tablespoons butter
  • 1/4 cup seasoned bread crumbs - Progresso
  1. Preheat oven to 350 degrees F. Lightly spray a shallow 9x13-inch baking dish with cooking spray; set aside.
  2. Season chicken pieces with chicken seasoning and set aside.
  3. Heat oil in a large skillet over medium high heat. Add chicken and cook until just cooked through. Add onions and garlic and sauté for 2 minutes. Stir in vegetables and soup until well combined. Cook until mixture is heated through. Transfer to prepared baking dish.
  4. Microwave potatoes according to package directions. Mash cooked potatoes with milk and butter in a medium bowl. Spread evenly over chicken and vegetable mixture. Sprinkle bread crumbs over top.
  5. Bake in preheated oven for 30 to 45 minutes, or until hot and bubbly. Serve hot.
  • Yields: 8 servings
    Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee
    Copyright © 2007 Sandra Lee Inc.

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