Potatoes and Chicken Fiesta

Potatoes and Chicken Fiesta

This quick-to-fix chicken and potato dinner uses ingredients you may already have on hand.

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

5

servings

1
box (4.7 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 Sauce Mix, boiling water and milk with whisk in 2-quart casserole. Stir in Potatoes and remaining ingredients.
  2. Bake uncovered about 35 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 990mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 14g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.