This quick-to-fix chicken and potato dinner uses ingredients you may already have on hand.
box (4.7 oz) Betty Crocker™ scalloped potatoes
cups boiling water
cup shredded Monterey Jack cheese
cup shredded Cheddar cheese
cup Old El Paso™ Thick 'n Chunky salsa
cans (5 oz each) chunk breast of chicken, drained
Heat oven to 400º F. Stir Sauce Mix, boiling water and milk with whisk in 2-quart casserole. Stir in Potatoes and remaining ingredients.
Bake uncovered about 35 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).
Shredded taco-seasoned cheese works well instead of the Monterey Jack and Cheddar.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.