CHICKEN LOADED POTATO SKILLET RECIPES

Name: Creamy Chicken and Loaded Potatoes Skillet
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 box (4.5 oz) Betty Crocker™ loaded baked potatoes; 1 1/4 cups boiling water; 1 3/4 cups milk; 2 tablespoons butter or margarine; 1/4 teaspoon dried basil, if desired; 2 cups cooked cubed chicken; 2 cups frozen mixed vegetables

CREAMY CHICKEN AND LOADED POTATOES SKILLET RECIPE ...

Creamy Chicken and Loaded Potatoes Skillet Recipe ... image

Whip up an easy skillet dinner with a hearty combo of chicken, potatoes and veggies.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 box (4.5 oz) Betty Crocker™ loaded baked potatoes
1 1/4 cups boiling water
1 3/4 cups milk
2 tablespoons butter or margarine
1/4 teaspoon dried basil, if desired
2 cups cooked cubed chicken
2 cups frozen mixed vegetables

Steps:

In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 390 , CarbohydrateContent 43 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 5 g, ProteinContent 29 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 9 g, TransFatContent 0 g

LOADED MEXICAN CHICKEN AND POTATO SKILLET RECIPE ...

Loaded Mexican Chicken and Potato Skillet Recipe ... image

Serve this easy Mexican skillet dinner for a quick weeknight meal.

Provided by Jessica Walker

Total Time 40 minutes

Prep Time 40 minutes

Yield 5

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil
1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/2 cup real bacon pieces (from 3-oz package)
1/4 cup chopped green onions (4 medium)
2 cups shredded Cheddar cheese (8 oz)
1 container (8 oz) sour cream
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

Nutrition Facts : Calories 610 , CarbohydrateContent 28 g, CholesterolContent 135 mg, FatContent 5 1/2 , FiberContent 3 g, ProteinContent 38 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 1110 mg, SugarContent 4 g, TransFatContent 1 g

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