Ingredients
- 8 boneless skinless chicken thighs (use boneless only or they will not cook thoroughly in the skillet)
- Salt and pepper (I use garlic salt)
- 4 tablespoons butter, divided (or margarine)
- 1 box Betty Crocker Creamy Scalloped Potatoes
- 1 1/4 cups whole milk (very hot)
- 1 1/4 cups hot water
- 1 pkg (500 grams) Green Giant VALLEY SELECTIONS* Japanese Mix or California Mix
- 1 cup cheddar cheese, shredded
- 4 bacon slices (cooked until crisp, then chopped
- 2 green onions, chopped
How to Make
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Step 1: Sprinkle chicken thighs with salt and pepper.
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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.
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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.
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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).
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Step 5: Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.
Tips & Variations
- A very large skillet with a lid
We hope you enjoy this recipe!
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