Creamy Chicken and Scalloped Potatoes Skillet

20m
Prep Time
35m
Cook Time
55m
Ready In

Recipe: #10687

October 07, 2013



"I love this one-dish recipe, it`s made with a box of Betty Crocker Scalloped potatoes, and you will love this to!"

Original is 8 servings

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

0 Reviews

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