Chicken Sheppards Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken breast fillets (thawed)3 Cups of Normandy-Style Frozen Vegetables4 small red potatoes1 onion1 c. sliced mushrooms4 tbsp. Goya Mojo Criollo Marinade1 can of Broccoli Cheese condensed soup 1 c. water6 tsp. tabasco hot sauce1 tbsp. onion powder2 tbsp. garlic powder1 tbsp. red pepper flakes1 tbsp. ground cayenne pepper1 tsp. black pepper1/2 c. chicken broth2 tbsp. margarine
Boil the chicken breasts in water for about 15 min. or until done.
Cut up the potatoes into cubes & then boil in a separate pot until soft enough to mash for potatoes.
Cut up 1 onion into 1" pieces.
When the chicken is done, take out of the water & cut into 1" cubes. Rinse out the pot that the chicken was in and fill with the vegetables. Add just enough water to cover the vegetables and then bring to a boil. Cook about 2 min after boiling & then drain. In the meantime, in a large skillet over medium heat, add the Goya marinade, mushrooms, and onions. Stir constantly and cook until the onions & mushrooms soak up all of the marinade. Next, add the drained vegetables and chicken cubes to the onions & mushrooms. Mix all together. Add the broccoli cheese condensed soup can & 1 cup of water. Mix together carefully. Next, add the hot sauce, onion powder, garlic powder, red pepper, ground black pepper. Stir & make sure that everything is coated nicely. Cook on medium heat stirring occasionally for about 10 min.
While that is cooking, make the mashed potatoes. I use a smasher & do it by hand. Drain the potatoes and put them into a bowl that is large enough to mash them. Mash the potatoes ( I leave the skins on). Add the butter while they are still hot & continue to mash them. Next, add the chicken broth & stir until creamy.
You can either serve the potatoes on the side, or put the chicken mixture into a 9" square casserole dish & top with the potatoes. Then, put into the oven & broil until the potatoes get a crispy top. Cut the dish into 4 pieces & 1/4 of the dish is 1 serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MS_AUDREY.
Cut up the potatoes into cubes & then boil in a separate pot until soft enough to mash for potatoes.
Cut up 1 onion into 1" pieces.
When the chicken is done, take out of the water & cut into 1" cubes. Rinse out the pot that the chicken was in and fill with the vegetables. Add just enough water to cover the vegetables and then bring to a boil. Cook about 2 min after boiling & then drain. In the meantime, in a large skillet over medium heat, add the Goya marinade, mushrooms, and onions. Stir constantly and cook until the onions & mushrooms soak up all of the marinade. Next, add the drained vegetables and chicken cubes to the onions & mushrooms. Mix all together. Add the broccoli cheese condensed soup can & 1 cup of water. Mix together carefully. Next, add the hot sauce, onion powder, garlic powder, red pepper, ground black pepper. Stir & make sure that everything is coated nicely. Cook on medium heat stirring occasionally for about 10 min.
While that is cooking, make the mashed potatoes. I use a smasher & do it by hand. Drain the potatoes and put them into a bowl that is large enough to mash them. Mash the potatoes ( I leave the skins on). Add the butter while they are still hot & continue to mash them. Next, add the chicken broth & stir until creamy.
You can either serve the potatoes on the side, or put the chicken mixture into a 9" square casserole dish & top with the potatoes. Then, put into the oven & broil until the potatoes get a crispy top. Cut the dish into 4 pieces & 1/4 of the dish is 1 serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MS_AUDREY.
Nutritional Info Amount Per Serving
- Calories: 323.8
- Total Fat: 8.2 g
- Cholesterol: 58.8 mg
- Sodium: 1,076.9 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.1 g
- Protein: 30.1 g
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