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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
2 boneless skinless chicken breast halves (6 ounces each), cubed |
4 tablespoons butter, divided |
1 pouch (3.6 ounces) roasted garlic mashed potatoes |
3 tablespoons king arthur unbleached all-purpose flour |
2-1/4 cups 2% milk |
1 teaspoon rubbed sage |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup (4 ounces) shredded swiss cheese, divided |
1 cup fresh sugar snap peas, trimmed and chopped |
1/2 cup frozen corn |
Directions:
1. In a small skillet, cook chicken in 1 tablespoon 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-qt. baking dish 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.
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