Chicken with Julienne Cheesy Potatoes
Makes:
4-6 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 box julienne potatoes with cheese sauce
- 2 cups boiling water
- 1/2 cup milk
- 2 Tbsp. margarine or butter
- 8 chicken tenderloins, thawed
- 4 oz. sliced fresh mushrooms
- 6 green onions with tops, sliced
- 4 carrots, peeled and sliced
make it
Set oven to 425 degrees F. Mix dry potatoes, sauce mix, water, milk and butter in a baking dish. Place in the oven for 10 minutes.
Brown the chicken in a sprayed fry pan. Sprinkle lightly with seasoned salt and set aside. Cut chicken into bite-sized pieces.
Fry mushrooms and onions until tender. Boil or microwave carrots in a little water until tender.
Remove potato casserole from oven and stir in chicken and vegetables. Cover and bake for 15 minutes. Add 1/3 cup milk or water if it is too dry. Uncover and bake 5 minutes for a crusty top.
Notes
I made this for two pot-luck dinners at the zoo. Everyone loved the casserole.
