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Potato Topped Chicken Bake
Makes Serves 4. Photo By: Life Made Delicious
By Life Made Delicious


  1. Heat oven to 350ºF. Spray 2-quart shallow casserole or 8-inch square glass baking dish with nonstick cooking spray. Make mashed potatoes as directed on box for 4 servings.
  2. Meanwhile, in large nonstick skillet, melt remaining 1 tablespoon margarine or butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in centre. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
  3. Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
  4. Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.


To add a slightly smoky flavour to the casserole, add about 1/4 lb (125 g) sliced smoked kielbasa sausage when you stir in the vegetables.

  • 1/2 pkg Betty Crocker* Roasted Garlic Mashed Potatoes (1 pouch)
  • Water, milk and margarine or butter, as called for on potato mix box
  • 1 tbsp (15 mL) butter or margarine
  • 1 lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch (1.25 cm) pieces
  • 1/2 cup (125 mL) chopped onion
  • 1 1/2 cups (375 mL) Green Giant* Frozen Mixed Vegetables
  • 1 can (284 mL/10 FL oz) chicken gravy
  • 2 1/4 tps (11 mL) paprika
  • 1/2 cup (125 mL) sour cream