Marvelous Recipes

Tender chicken, wholesome vegetables, creamy mashed potatoes and savory sauce; yummy!

1 pouch roasted garlic mashed potatoes (from 7.2 oz box)
1 cup hot water
1/2 cup milk
3 tablespoons butter or margarine
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onion
1-1/2 cups frozen mixed vegetables
1 (12 oz) jar home-style chicken gravy
2-1/4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

1. Spray a 2 quart shallow casserole with cooking spray. Make mashed potatoes according to directions on box for 4 servings-except use 1 cup hot water, 1/2 cup milk and 2 tablespoons butter or margarine.

2. Melt the remaining 1 tablespoon butter or margarine in a 12-inch nonstick skillet over medium-high heat. Cook chicken and onion in butter, stirring frequently, until chicken is no longer pink in center, about 5 minutes.

3. Stir in vegetables, gravy, 2 teaspoons of the paprika, salt and pepper. Cover and cook over medium-low heat for 5 minutes, stirring frequently. Stir in sour cream.

4. Spoon mixture into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with the remaining 1/4 teaspoon paprika.

5. Bake at 350 degrees F for 25 to 35 minutes or until bubbly around the edges. Makes 4 servings.

Emily

Your family will enjoy delicious goodness in every bite, with this simple but tasty meal. Even the picky eaters!

1 pound ground beef chuck
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon beef bouillon granules
1/2 cup boiling water
1 tablespoon cornstarch
1/2 cup sour cream
4 cups mashed potatoes, prepared with butter and milk
1 cup shredded cheddar cheese

In a large skillet over medium heat, cook beef chuck and onion until meat is no longer pink; drain and return to the skillet. Stir in corn, peas, ketchup, Worcestershire sauce and garlic powder. Reduce heat and simmer covered for 5 minutes.

In a small bowl, dissolve bouillon in boiling water. Combine cornstarch and sour cream until smooth; stir into the beef mixture until blended. Add bouillon mixture and bring to a boil. Reduce heat, cook and stir until thickened.

Spread mashed potatoes over the top and sprinkle with cheddar cheese. Cover and cook until the potatoes are heated through and the cheese is melted. Serves 6.