Ingredients:
1 tbsp butter
2 tbsp all purpose flour
1 cup chicken stock
1 tsp salt
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, peeled and sliced
1 cup chopped cleaned spinach leaves
1 onion, finely chopped
1/2 cup frozen corn kernals
1/2 cup evaporated fat-free milk
1 tsp dried thyme
1/2 tsp ground marjoram
3 medium russet potatoes, cooked, peeled and mashed
t tbsp grated parmesan cheese
1/4 tsp paprika
Directions:
In medium non-stick saucepan over medium heat, melt the butter. Sprinkle with 1 tbsp flour; cook, stirring constantly, 2 mins. Whish in broth, salt and water; bring to a boil. Reduce heat and simmer stirring constantly, until thickened, 3-4 mins.
Preheat oven to 400 degrees; spray a 2 quart casserole with nonstick cooking spray.
In a large bowl, combine the chicken and the remaining tbsp of flour. Stir in carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce.
Transfer to the casserole. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 mins.
