Creamy Chicken and Scalloped Potatoes Skillet
Recipe: #10687
October 07, 2013
Categories: Chicken Peppers, Game/Sports Day, Sunday Dinner, Chicken Dinner, more
"I love this one-dish recipe, it`s made with a box of Betty Crocker Scalloped potatoes, and you will love this to!"
Ingredients
Nutritional
- Serving Size: 1 (370.7 g)
- Calories 606.7
- Total Fat - 27.9 g
- Saturated Fat - 11.1 g
- Cholesterol - 287.7 mg
- Sodium - 535.6 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 0 g
- Sugars - 4.4 g
- Protein - 56.9 g
- Calcium - 228 mg
- Iron - 3.1 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Sprinkle chicken thighs with salt and pepper.
Step 2
Melt 2 tbsp butter (or more) in large, deep non-stick skillet set over medium-high heat. Add in the chicken thighs. Brown well on both sides, about 4 minutes each side (the chicken should be halfway cooked through). Leave the chicken in the skillet while mixing the following.
Step 3
Combine dried sliced potatoes with the sauce mix from that box, hot water, hot milk and remaining 2 tablespoons of butter in medium bowl. Pour into skillet around the chicken. Heat until boiling stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally.
Step 4
Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like. Stir occasionally. (Sauce will thicken slightly as it stands).
Step 5
Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.
Tips
- A very large skillet with a lid