This one has become popular in our family. We used boneless chicken
bbreasts in place of the canned chicken. We had to pre-cook the chicken
before finishing the casserole.
Another variation we made was to make the potatoes on the stove first and
then mix everything together and heat through in the oven.
Anyway, here is the original recipe.
Enjoy,
Becky
Potatoes and Chicken Fiesta
This quick-to-fix chicken and potato dinner uses ingredients you may already
have on hand.
1 package (4.9 ounces) 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 ounces each) chunk breast of chicken, drained
1.
Heat oven to 400º F. Stir together Potatoes, Sauce Mix and boiling water in
ungreased 2-quart casserole. Stir in remaining ingredients.
2.
Bake uncovered 50 to 55 minutes or until potatoes are tender. Let stand a
few minutes (sauce will thicken slightly).
-----Original Message-----
From: juana
Sent: Monday, October 17, 2011 8:05 PM
To: [email protected]
Subject: [CnD] chicken recipes
hi all can u give me some chicken recipes? i do welcome ground beef ones
too...as my cousin and i are looking for some to make our dinners a bit
different. thank you so much in advance.
juana
On 10/11/2011 8:32 AM, Tom Dickhoner wrote:
Jean, I got your delicious recipe for New England clam Chowder. I have
some questions for you.
1. How are the potatoes cooked? Are they boiled or just cooked in oil in
the pot?
2. After the bacon is torn or cut in small pieces, cooked and not too
crisp, what do you do with the bacon after it is cooked so that you can
so that you can cook the onions, thime, celary?
After the potatoes are cooked or boiled, are they set aside? Is the bacon
set aside so that it doesn't burn while cooking the thime, onions and
celery
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