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Easy Chicken Shepard’s Pie

Prep Time 12 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 can Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup 10 3/4 ounces
  • 1 1/4 cups water
  • 1 1/4 pounds skinless boneless chicken breast halves cut into 1-inch pieces
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon poultry seasoning crushed
  • 1 tablespoon vegetable oil
  • 1 package frozen mixed vegetables 16 ounces, thawed
  • 1 cup instant mashed potato flakes
  • 1 cup fat free evaporated milk
  • 1/4 cup shredded 2% milk Cheddar cheese

Instructions

  • Heat oven to 350°F. Stir soup and 1/4 cup water in large bowl. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat. Spoon chicken mixture into 2-quart round casserole. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.