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    Chicken Shepherd's Pie (TNT)

    pstarkoski
    pstarkoski
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    Female
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    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Chicken Shepherd's Pie (TNT) Empty Chicken Shepherd's Pie (TNT)

    Post by pstarkoski Wed Jun 16, 2010 3:43 am

    Hi...
    I made this for dinner last night and it was really yummy! I didn't use the instant roasted garlic mashed potatoes. I just made real mashed potatoes (too much sodium in those mixes...and I didn't really want the garlic flavor)....but that is up to you. I did find that the sauce was a little thin, so you may want to add a little more flour to thicken it up more...but still yummy (the sauce was more like a gravy).
    Enjoy!
    hugs,
    peg



    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.

    PEG’S NOTES:
    I didn't use the instant roasted garlic mashed potatoes. I just made real mashed potatoes (too much sodium in those mixes...and I didn't really want the garlic flavor)....but that is up to you. I did find that the sauce was a little thin, so you may want to add a little more flour to thicken it up more...but still yummy (the sauce was more like a gravy).


    _________________
    hugs,
    peg

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