Chicken Paprika Shepherd's Pie

 1 pouch instant roasted garlic mashed potatoes
1 cup hot water
1/2 cup milk
3 Tbsp butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
1 onion, chopped
1 1/2 cups frozen mixed vegetables
1 jar (12 oz) chicken gravy
2 1/4 tsp paprika
1/2 cup sour cream

Heat oven to 350.  Spray 2 quart casserole dish with cooking spray.  Make mashed potatoes as directed on box for 4 servings - except use 1 cup hot water, 1/2 cup milk and 2 tbsp butter.  Meanwhile in skillet, melt remaining 1 Tbsp butter over med high heat.  Add chicken and onion; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in mixed vegetables, gravy and 2 tsp paprika.  Cover; cook over med low heat 5 minutes, stirring frequently to prevent sticking.  Stir sour cream into chicken mixture.  Spoon into casserole.  Spoon potatoes in 8 mounds around edge of casserole.  Sprinkle potatoes with remaining 1/4 tsp paprika.  Bake uncovered 25-35 minutes or until mixture bubbles around edge of casserole.  

Serves 4