Easy Chicken Shepherd's Pie

Serving Size: 4
Prep Time:
Total Time:


  • 1 Can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
  • 1 cup fat-free evaporated milk
  • 1 cup instant mashed potato flake
  • 16 Ounce frozen mixed vegetables, thawed
  • 1 Tbsp vegetable oil
  • 0.5 tsp poultry seasoning, crushed
  • 0.5 tsp onion powder
  • 0.75 tsp ground black pepper
  • 1.25 Pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1.25 cup water
  • 0.25 cup shredded 2% milk Cheddar cheese


  1. Heat the oven to 350°F.  Stir the soup and 1/4 cup water in a large bowl.
  2. Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.
  3. Add the chicken and vegetables to the soup mixture and stir to coat.  Spoon the chicken mixture into a 2-quart round casserole.
  4. Microwave the remaining water in a microwavable bowl on HIGH for 1 to 2 minutes or until hot.  Add the potato flakes and stir until the water is absorbed.  Stir in the milk and remaining black pepper.  Loosely cover and microwave on HIGH for 2 minutes or until the mixture is hot.  Spread the potato mixture over the chicken mixture.  Sprinkle with the cheese.
  5. Bake for 40 minutes or until the chicken mixture is hot and bubbling.

Cost per recipe: $9.86
Cost per serving: $2.46