Potatoes and Chicken Fiesta
This quick-to-fix chicken and potato dinner uses ingredients you may already
have on hand.
Prep Time:10 min
Start to Finish:1 hr 5 min
Makes:5 servings
1 box (4.9 oz) Betty Crocker® scalloped potatoes
2 1/4 cups boiling water
3/4 cup milk
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar cheese
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cans (5 oz each) chunk breast of chicken, drained
1.
Heat oven to 400º F. Stir together Potatoes, Sauce Mix and boiling water in
ungreased 2-quart casserole. Stir in remaining ingredients.
2.
Bake uncovered 50 to 55 minutes or until potatoes are tender. Let stand a
few minutes (sauce will thicken slightly).
High Altitude (3500-6500 ft) Heat oven to 425ºF. Increase boiling water to 2
1/2 cups. Bake 55 to 65 minutes.
Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 7g (Saturated Fat
4g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 1000mg; Total Carbohydrate 24g
(Dietary Fiber 2g, Sugars 4g); Protein 16g Percent Daily Value*: Vitamin A
6%; Vitamin C 0%; Calcium 15%; Iron 4% Exchanges: 1 Starch; 1/2 Other
Carbohydrate;
0 Vegetable; 2 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
Shredded taco-seasoned cheese works well instead of the Monterey Jack and
Cheddar.
Purchasing
We recommend purchasing jarred salsa for this recipe because a fresh salsa
will be more watery. For something different, try a salsa made from roasted
chilies
or tomatoes.
from
www.bettycrocker.com
_._,_._,_
This quick-to-fix chicken and potato dinner uses ingredients you may already
have on hand.
Prep Time:10 min
Start to Finish:1 hr 5 min
Makes:5 servings
1 box (4.9 oz) Betty Crocker® scalloped potatoes
2 1/4 cups boiling water
3/4 cup milk
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar cheese
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cans (5 oz each) chunk breast of chicken, drained
1.
Heat oven to 400º F. Stir together Potatoes, Sauce Mix and boiling water in
ungreased 2-quart casserole. Stir in remaining ingredients.
2.
Bake uncovered 50 to 55 minutes or until potatoes are tender. Let stand a
few minutes (sauce will thicken slightly).
High Altitude (3500-6500 ft) Heat oven to 425ºF. Increase boiling water to 2
1/2 cups. Bake 55 to 65 minutes.
Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 7g (Saturated Fat
4g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 1000mg; Total Carbohydrate 24g
(Dietary Fiber 2g, Sugars 4g); Protein 16g Percent Daily Value*: Vitamin A
6%; Vitamin C 0%; Calcium 15%; Iron 4% Exchanges: 1 Starch; 1/2 Other
Carbohydrate;
0 Vegetable; 2 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
Shredded taco-seasoned cheese works well instead of the Monterey Jack and
Cheddar.
Purchasing
We recommend purchasing jarred salsa for this recipe because a fresh salsa
will be more watery. For something different, try a salsa made from roasted
chilies
or tomatoes.
from
www.bettycrocker.com
_._,_._,_
