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Chicken Shepherd's Pies

Yield 4 servings.

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)

Nutrition Information

  • calories 383
  • caloriesfromfat 17 %
  • fat 7.4 g
  • satfat 3.5 g
  • monofat 2 g
  • polyfat 0.9 g
  • protein 24.2 g
  • carbohydrate 55.8 g
  • fiber 0.0 g
  • cholesterol 52 mg
  • iron 0.0 mg
  • sodium 456 mg
  • calcium 0.0 mg

How to Make It

  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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