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Creamy Chicken and Scalloped Potatoes Skillet

Created by HomeCooker on October 7, 2013

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)

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.