Recipe by Oxmoor House January 1996


Recipe Summary test

4 servings.


Ingredient Checklist


Instructions Checklist
  • 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.

  • Cook green beans according to package directions, omitting salt; drain. Set aside, and keep warm.

  • Combine 2 tablespoons broth and cornstarch in a small bowl, stirring well. Set aside.

  • 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.

  • 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.


Oxmoor House Cooking Light Collection

Nutrition Facts

383 calories; calories from fat 17%; fat 7.4g; saturated fat 3.5g; mono fat 2g; poly fat 0.9g; protein 24.2g; carbohydrates 55.8g; cholesterol 52mg; sodium 456mg.