RCI-MT.004.0675.001
Potato Chicken Fiesta
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoyt Estate in Allen, Texas in 1989.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- box scalloped potatoes1 unit
- water boiled2 cups
- ¾ cup
- 5 ounces
- boneless skinless chicken cooked and cubed8 ounces
- cheddar cheese shredded2 ounces
Method
1
Preheat oven to 350°F. Pour the contents of the scalloped potatoes box into a 9x13 inch baking dish, then add the boiled water and milk, stirring until the potatoes are evenly moistened.
2
Fold the chunky salsa into the potato mixture, distributing it evenly throughout the dish.
2 minutes
3
Add the cooked and cubed chicken to the dish, gently folding it in until incorporated with the potatoes and sauce.
2 minutes
4
Bake uncovered for 20-25 minutes, until the potatoes are tender and the mixture is heated through.
23 minutes
5
Remove from the oven and sprinkle the shredded cheddar cheese evenly over the top.
1 minutes
6
Return to the oven and bake for 2-3 minutes until the cheese melts and becomes bubbly.
3 minutes
7
Let rest for 2 minutes before serving to allow the cheese and sauce to set slightly.