Created with mushrooms, sour cream and paprika, this quick and comforting dish is perfect for cold nights.


  • 4 large potatoes, peeled and chopped

  • ¼ cup (60mL) milk

  • 2 tablespoons Flora spread

  • 1 tablespoon oil

  • 500g chicken thigh fillets, diced

  • 1 onion, sliced

  • 1½ cups sliced mushrooms

  • 1 x packet Continental Chicken Stroganoff Recipe Base

  • 1¼ cups (310mL) water

  • ½ cup frozen peas

  • 2 tablespoons sour cream

  • ¼ teaspoon ground paprika


  • 1.

    Preheat oven to 200°C. Boil potatoes until tender and mash with milk and spread.

  • 2.

    Heat oil in a frying pan and brown chicken. Add onion and mushrooms and cook until tender.

  • 3.

    Add Recipe Base, water and bring to the boil, stirring. Cover and simmer for 10 minutes, stirring occasionally.

  • 4.

    Stir through peas and sour cream. Pour into a large baking dish, top with mashed potatoes and sprinkle with paprika. Bake for 15 minutes.


This recipe was supplied by Continental. 

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