Chicken Paprika Shepherd's Pie

Ingredients

• 1 tablespoon butter 
• 12 oz campbell's chicken gravy home-style
• 1.5 cups savory vegetable mixed frozen
• 0.5 cup onion chopped
• 2.3 teaspoons paprika 
• 4.7 oz roasted garlic mashed
• 1 lb chicken breast boneless skinless cut into 1/2-inch pieces
• 0.5 cup cream sour
• 4 servings potatoes for on potatoes pouch

Equipment

• frying pan
• oven
• glass baking pan

Directions

1. Heat oven to 350F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make potatoes as directed on pouch using water, milk and butter.
2. Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat.
3. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
4. Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole.
5. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
6. Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.