Ingredients:

1 can (10 3/4 ounces) Cream of Mushroom Soup

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 (16 ounces) frozen mixed vegetables, thawed 

1 cup instant mashed potato flakes

1 cup fat free evaporated milk

1/4 cup shredded 2% milk Cheddar cheese

 

Directions:

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.

 

Prep time: 15 minutes - Total time: 1 hour 10 minutes - Servings: 4