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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 cups peeled, cubed baking potato |
1/3 cup 1% low-fat milk |
1/3 cup low-fat sour cream |
1/4 cup grated romano cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (10-ounce) package frozen cut green beans |
1 1/2 cups canned no-salt-added chicken broth, undiluted and divided |
1 1/2 tablespoons cornstarch |
vegetable cooking spray |
1/2 teaspoon vegetable oil |
1/2 cup chopped onion |
2 teaspoons minced garlic |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (8-ounce) package presliced fresh mushrooms |
2 cups chopped cooked chicken breast (skinned before cooking and cooked without salt) |
Directions:
1. Place potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain potato, and place in a large bowl. Add milk and next 4 ingredients. Beat at medium speed of an electric mixer 2 minutes or until smooth. Set aside, and keep warm.
2. Cook green beans according to package directions, omitting salt; drain. Set aside, and keep warm.
3. Combine 2 tablespoons broth and cornstarch in a small bowl, stirring well. Set aside.
4. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute 5 minutes. Add cornstarch mixture and remaining broth to skillet, stirring constantly. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until thickened, stirring often. Add green beans and chicken; cook until heated.
5. Spoon chicken mixture evenly into 4 (2-cup) baking dishes. Top with mashed potato mixture, and place on a large baking sheet. Bake at 450° for 25 minutes or until bubbly and golden.
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