Ingredients:
2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3.6 ounces) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups milk
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded Dofino Creamy Havarti Cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn

Cooking Directions:
In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. Remove from the heat. Stir in 3/4 cup Dofino Creamy Havarti Cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. Bake, uncovered, at 350° F for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

Makes 6 servings