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Potatoes and Chicken Fiesta

potatoes and chicken fiesta Entree
Potatoes and Chicken Fiesta
  • Prep 10 min
  • Total 50 min
  • Servings 5

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

Updated July 19, 2017

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

Steps

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  • 1
    Heat oven to 400° 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).

  • 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.
  • Garnish with fresh chopped cilantro, if desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
990mg
41%
Potassium
340mg
10%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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