Thanks to rotisserie chicken and refrigerated cooked potatoes, a 30-minute meal is manageable!
slices bacon, chopped
small red bell pepper, chopped (1/2 cup)
bag (1 lb 4 oz) refrigerated cooked diced potatoes with onions
teaspoon seasoned salt
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
cup shredded Cheddar cheese (4 oz)
medium green onions, chopped (2 tablespoons)
In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels.
Stir bell pepper, potatoes and seasoned salt into drippings. Cover; cook over medium heat 14 to 16 minutes, stirring occasionally, until potatoes are golden brown.
Stir in chicken. Cover; cook 2 to 3 minutes or until hot. Top with cheese, bacon and onions. Cover; cook 1 to 2 minutes or until cheese is melted.
Add fresh fruit and sweet rolls for the perfect weekend brunch.
If you have bacon that is already cooked, use about 1 tablespoon butter or margarine for cooking the potato mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.