Dark's Kitchen

1 10 1/2 oz can Cream of Chicken Soup
1 1/4 C water
1 1/4 lbs skinless, boneless, chicken breast, cut into 3/4 inch pieces
3/4 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp poultry seasoning, crushed
1 Tbsp vegetable oil
1 16 oz pkg frozen mixed vegetables (carrots, green beans, corn, peas), thawed
1 C instant mashed potato flakes
1 C fat free evaporated milk
1/4 C shredded Cheddar cheese


Preheat oven to 350 F degrees.

Combine soup and water in a large bowl.

Season chicken with 1/2 tsp black pepper, onion powder, and poultry seasoning.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, stirring occasionally.

Add chicken and vegetables to soup mixture. Stir well, making certain to evenly coat.

Spoon chicken mixture into a 9x13 casserole dish.

Microwave remaining water on high for 1 to 2 minutes, or until hot.

Add potato flakes and stir until water is absorbed.

Stir in milk and remaining black pepper.

Loosely cover and microwave on high for 2 minutes or until the mixture is hot.

Spread potato mixture over chicken mixture.

Sprinkle with cheese.

Bake for 40 minutes or until chicken is hot and bubbly.
Chicken Shepherd's Pie
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