This tasty dish is a twist on a classic comfort food.
Prep: 25 minutes
Bake: 25 minutes
Yield: 6 servings
2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3. ounces )roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2 1/4 cups 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
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.
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 until thickened.
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 nonstick cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350 for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.
Tips and Tricks
For a pretty, golden top, bake as directed, then broil for 5 minutes. Use canned chicken to save time, or precook the chicken and refrigerate for later. I omitted the salt and the sage and used 1/2 the butter. I also substituted regular peas because I don't like sugar snap peas, and increased the amount of corn. If you don't have Swiss cheese, any other soft, mild cheese will work fine, such as Monterey Jack cheese or Muenster. I also used whole wheat flour to thicken.
Make It Healthier
Omit the salt. Use made from scratch mashed potatoes in place of pouch potatoes. Use trans-fat free spread in place of butter. Use low-fat or fat-free milk.
How Kids Can Help
Measure the flour and veggies. Press buttons on microwave to make potatoes. Older kids can shred the cheese.
Suggested Sides
green salad and bread
Nutrition Facts
1 serving (prepared with reduced-fat butter, fat-free milk and reduced-fat Swiss cheese) equals 316 calories, 13 g fat (7 g saturated fat), 68 mg cholesterol, 660 mg sodium, 27 g carbohydrate, 2 g fiber, 26 g protein
Diabetic Exchanges
2 starch, 2 lean meat, 1 fat
Prep: 25 minutes
Bake: 25 minutes
Yield: 6 servings
2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3. ounces )roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2 1/4 cups 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
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.
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 until thickened.
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 nonstick cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350 for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.
Tips and Tricks
For a pretty, golden top, bake as directed, then broil for 5 minutes. Use canned chicken to save time, or precook the chicken and refrigerate for later. I omitted the salt and the sage and used 1/2 the butter. I also substituted regular peas because I don't like sugar snap peas, and increased the amount of corn. If you don't have Swiss cheese, any other soft, mild cheese will work fine, such as Monterey Jack cheese or Muenster. I also used whole wheat flour to thicken.
Make It Healthier
Omit the salt. Use made from scratch mashed potatoes in place of pouch potatoes. Use trans-fat free spread in place of butter. Use low-fat or fat-free milk.
How Kids Can Help
Measure the flour and veggies. Press buttons on microwave to make potatoes. Older kids can shred the cheese.
Suggested Sides
green salad and bread
Nutrition Facts
1 serving (prepared with reduced-fat butter, fat-free milk and reduced-fat Swiss cheese) equals 316 calories, 13 g fat (7 g saturated fat), 68 mg cholesterol, 660 mg sodium, 27 g carbohydrate, 2 g fiber, 26 g protein
Diabetic Exchanges
2 starch, 2 lean meat, 1 fat
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