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Cheesy Potatoes and Chicken Fiesta

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Cheesy Potatoes and Chicken Fiesta
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 4
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This quick-to-fix chicken and potato dinner uses ingredients you may already have on hand.

Ingredients

1
box (5 oz) Betty Crocker™ cheesy 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
cups diced cooked chicken (8 oz)

Directions

  • 1 Heat oven to 400ºF. In 2-quart casserole, stir Sauce Mix, boiling water and milk with whisk. Stir in Potatoes and remaining ingredients.
  • 2 Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).
Tips  

Shredded taco-seasoned cheese works well instead of the Monterey Jack and Cheddar.

Diced cooked chicken is available in the deli or in the frozen section of your grocery store.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
6g
29%
,
Trans Fat
0g
)
Cholesterol
80mg
27%
Sodium
870mg
36%
Potassium
770mg
22%
Total Carbohydrate
30g
10%
(
Dietary Fiber
1g
5%
,
Sugars
4g
)
Protein
28g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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