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Chicken with Julienne Cheesy Potatoes

Kraft Memeber Recipe
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Makes: 4-6 servings Total Time: 30 min
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.
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