Potatoes and Chicken Fiesta

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

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 5

Ingredients

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).

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
990mg
990%;
Total Carbohydrate
24g
24%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
15%;
Iron
4%;
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.