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Chicken Shepherd's Pie

Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce.

Cal 316; Fat 13g; Protein 26g; Carb 27g; Fiber 2g; Sodium 660mg

Yield: 6 servings

2
boneless skinless chicken breast halves (6 ounces each), cubed
4
tablespoons reduced-fat butter, divided
1
pouch (3.6 ounces) roasted garlic mashed potatoes
3
tablespoons all-purpose flour
2-¼
cups fat-free milk
1
teaspoon rubbed sage
1
teaspoon dried thyme
½
teaspoon salt
½
teaspoon pepper
1
cup (4 ounces) shredded reduced-fat Swiss cheese, divided
1
cup fresh sugar snap peas, trimmed and chopped
½
cup frozen corn

In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions.

Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1–2 minutes or thickened.

Remove from the heat. Stir in ¾ cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 25–30 minutes or until heated through. Let stand for 5 minutes before serving