Ingredients
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⅓ cup butter or margarine
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⅔ cup all-purpose flour
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1 teaspoon seasoned pepper
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½ teaspoon salt
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2 14 ounce cans reduced-sodium chicken broth
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1 ½ cup milk
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5 cup chopped cooked chicken or turkey
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4 cup frozen peas and carrots, thawed
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4 cup frozen cut green beans, thawed
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2 24 ounce packages refrigerated mashed potatoes
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¼ cup grated Parmesan cheese
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2 cloves garlic, minced
Directions
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Preheat oven to 375°F. In a large saucepan melt butter on medium heat. Stir in flour, 1/2 teaspoon of the seasoned pepper, and the salt. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken and thawed vegetables. Pour into two 13x9x2-inch-inch baking pans.
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In a medium bowl combine mashed potatoes, Parmesan cheese, garlic, and the remaining 1/2 teaspoon seasoned pepper. Using a spoon, drop potato mixture in large mounds over chicken mixture in baking dish.
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Bake, uncovered, for 30 to 40 minutes or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts (per serving)
| 330 | Calories |
| 13g | Fat |
| 29g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 6g | 30% |
| Cholesterol 72mg | 24% |
| Sodium 616mg | 27% |
| Total Carbohydrate 29g | 11% |
| Protein 25g | 50% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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