- 10 mins
- 40 mins
Ingredients
- 8 boneless, skinless chicken thighs (about 1 1/4 lbs/625 g)
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 tbsp (45 mL) butter or margarine, divided
- 1 pkg Betty Crocker™ Creamy Scalloped Potatoes
- 1 1/4 cups (300 mL) each hot water and milk
- 1 pkg (500 g) California Mix frozen vegetables (broccoli, cauliflower and carrots)
- 3/4 cup (175 mL) shredded Cheddar cheese
- 3 tbsp (45 mL) finely chopped bacon
- 2 tbsp (25 mL) finely chopped green onion
Preparation
Step 1
Sprinkle chicken thighs with salt and pepper. Melt 1 tbsp (15 mL) butter in large, deep non-stick skillet set over medium-high heat.
Brown chicken well on both sides, about 6 to 8 minutes.
Combine potatoes, sauce mix, hot water, milk and remaining butter in medium bowl. Pour into skillet. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally.
Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like. Stir occasionally. (Sauce will thicken slightly as it stands).
Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.
Expert Tips
Tip: Boneless, skinless chicken breasts (1 1/4 lbs/625 g) can be substituted for chicken thighs.