Ingredients
1 large onion, chopped2 celery ribs, chopped3 tablespoons butter, divided1 cup frozen peas and carrots3 tablespoons all-purpose flour1 teaspoon curry powder1-1/2 cups reduced-sodium chicken broth1/2 cup 2% milk2 cups cubed cooked chicken2 tablespoons dried parsley flakes1/2 teaspoon salt1/2 teaspoon pepper2 cups mashed potatoes (with added milk and butter)1/4 teaspoon paprika
Preparation
In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
