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Potatoes and Chicken Fiesta

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Potatoes and Chicken Fiesta
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 5
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This quick-to-fix chicken and potato dinner uses ingredients you may already have on hand.

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

Directions

  • 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).
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
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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