1 can (10 3/4 ounces) condensed cream of celery soup, undiluted 1 bag (16 ounces) frozen mixed vegetables (peas, green beans, carrots and corn) 3/4 teaspoon dried thyme 8 chicken thighs (2 1/2 pounds), skin and visible fat removed 1 package (20 ounces) refrigerated mashed potatoes Bring soup, vegetables and thyme to boil in a large nonstick skillet. Add chicken, reduce heat, cover and simmer, stirring once or twice, 20 minutes or until chicken is almost opaque near bone.
Drop large spoonfuls mashed potatoes around edge of skillet. Cover and simmer 5 minutes or until potatoes are hot. Sprinkle with paprika. Yield: 4 servings.