Creamy Chicken-Potato Bake

Photo by Michele H.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    container (8 oz) chive and onion cream cheese spread

  • 1/2

    cup milk

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon coarse ground black pepper

  • 2

    bags (12 oz each) Green Giant™ Steamers™ frozen roasted red potatoes, green beans & rosemary butter sauce

  • 2

    cups shredded or cubed cooked chicken

  • 1/2

    cup Progresso™ plain panko crispy bread crumbs

  • 3

    tablespoons butter, melted

Directions

1 Heat oven to 375°F. Spray 2 1/2-quart baking dish with cooking spray. In large microwavable bowl, microwave cream cheese spread and milk uncovered on High 1 to 2 minutes, stirring halfway through, until mixture can be stirred to smooth consistency. Stir in salt and pepper. 2 Heat roasted red potatoes and green beans in bags in microwave on High 5 minutes. Add to cream cheese mixture, along with chicken. 3 In small bowl, mix bread crumbs and butter. 4 Spoon potato mixture into baking dish; top with bread crumb mixture. Bake 35 to 40 minutes or until bubbly and golden brown. Cool 5 minutes before serving.

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