Cheesy Potatoes And Chicken Fiesta Food

CHEESY POTATOES AND CHICKEN FIESTA

Cheesy Potatoes and Chicken Fiesta image

This quick-to-fix chicken and potato dinner uses ingredients you may already have on hand.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

1 box (5 oz) Betty Crocker™ cheesy 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 cups diced cooked chicken (8 oz)

Steps:

Heat oven to 400°F. In 2-quart casserole, stir Sauce Mix, boiling water and milk with whisk. Stir in Potatoes and remaining ingredients.
Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 1 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

POTATOES AND CHICKEN FIESTA

Potatoes and Chicken Fiesta image

This quick-to-fix chicken and potato dinner uses ingredients you may already have on hand.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 7

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

Steps:

Heat oven to 400° F. Stir Sauce Mix, boiling water and milk with whisk in 2-quart casserole. Stir in Potatoes and remaining ingredients.
Bake uncovered about 35 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 1 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 2 g, TransFat 0 g

CHEESY FIESTA CHICKEN AND RICE BAKE

Cheesy Fiesta Chicken and Rice Bake image

This is a modification of a recipe I found on a Campbell's cream of chicken soup can. It was entirely a trial and error run, but it turned out absolutely great! The great thing about this recipe is that you can modify it to fit your own tastes. If you love vegetables, add veggies. If you like spicy food, season your chicken with hot seasonings. It's an easy fix for any number of people and you'll find yourself making it over and over again. I know I did!

Provided by MsBeginner

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 -6 boneless skinless chicken breasts
2 cups success instant rice, uncooked
1 (10 1/2 ounce) can campbell's Fiesta nacho cheese soup
1 (10 1/2 ounce) can cream of chicken soup (use your favorite)
2/3 cup water
2/3 cup chicken broth
1/3 cup milk
1/3 cup onion
1 cup picante sauce or 1 cup salsa
1 cup shredded cheddar cheese
salt
pepper
garlic powder
butter

Steps:

Preheat oven to 425 degrees.
Grease an oven safe dish with butter.
Mix both soups, broth, milk, water and onion in a mixing bowl and set aside.
Season chicken with salt, pepper and garlic powder to taste.
Evenly spread rice into baking dish.
Pour soup mixture over rice as evenly as possible.
Place chicken into pan and cover.
Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part.
Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa.
Enjoy!

Nutrition Facts : Calories 532.9, Fat 16.6, SaturatedFat 8.2, Cholesterol 106.9, Sodium 1271.3, Carbohydrate 51.3, Fiber 2.1, Sugar 3.2, Protein 42.4

FIESTA CHEESY POTATOES

Fiesta Cheesy Potatoes image

Potatoes, corn and cheese combine in this cheesy side dish. Serve it alongside any kind of eggs.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

6 cups frozen O'Brien potatoes
1 large onion, chopped
1/4 cup butter, cubed
2 cups frozen corn, thawed
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded pepper Jack cheese

Steps:

In a large skillet over medium heat, cook potatoes and onion in butter for 5 minutes, stirring occasionally. Stir in the corn, chilies, salt and pepper. , Cook, uncovered, for 8-10 minutes or until potatoes are tender and lightly browned, stirring occasionally. , Sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.

CREAM-OF-CHICKEN CHEESY POTATOES

Cream-Of-Chicken Cheesy Potatoes image

Make and share this Cream-Of-Chicken Cheesy Potatoes recipe from Food.com.

Provided by firemens wife

Categories Potato

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (2 lb) bag frozen hash browns
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 (10 1/2 ounce) can cream of chicken soup
2 cups grated sharp cheddar cheese
2 (8 ounce) containers sour cream
2 cups corn flakes
1/4 cup butter

Steps:

Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
Place in a buttered 9x13 inch pan.
Melt 1/4 cup butter and mix with cornflakes.
Sprinkle on top of hashbrown mixture.
Bake at 350 degrees for 45 minutes.

CHEESY CHICKEN AND POTATO CASSEROLE

Cheesy Chicken and Potato Casserole image

This spud's for you! It is a cheese, potato and chicken delight! You can make the same dish with pork chops - it's great.

Provided by Trish

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 8

Number Of Ingredients 5

Ingredients

3 teaspoons vegetable oil
3 skinless, boneless chicken breasts
1 (5.5 ounce) package scalloped potato mix
4 potatoes, thinly sliced
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 33.4 g, Cholesterol 56.3 mg, Fat 12.6 g, Fiber 4 g, Protein 20.9 g, SaturatedFat 6.6 g, Sodium 518.3 mg, Sugar 1 g

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