Potatoes and Chicken Fiesta

By jackiemo

Betty Crocker recipe


Prep Time

10
Minutes
Total Time

50
Minutes
Makes

5 servings

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

Preparation

Step 1

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).


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

1 Serving (1 Serving)Calories 210(Calories from Fat 50),Total Fat 6g(Saturated Fat 3 1/2g,Trans Fat 0g),Cholesterol 40mg;Sodium 990mg;Total Carbohydrate 24g(Dietary Fiber 1g,Sugars 2g),Protein 14g;Percent Daily Value*:Calcium ;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 Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.