2 tbsp. margarine or butter
2 1/2 cups boiling water
1 cup milk
1/2 cup sour cream
2 cups cubed cooked chicken
2 cups frozen broccoli florets
1 cup shredded Cheddar cheese
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| CHEESY CHICKEN POTATOES | ||
| Yields 6 | ||
| 1 (7.8 oz.) pkg. Hungry Jack Four-Cheese Potatoes 2 tbsp. margarine or butter 2 1/2 cups boiling water 1 cup milk 1/2 cup sour cream 2 cups cubed cooked chicken 2 cups frozen broccoli florets 1 cup shredded Cheddar cheese |
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| Heat oven to 400. In ungreased 2-2 1/2 qt. casserole, combine potato slices, contents of sauce packet from potatoes, margarine and boiling water; mix well. Stir in milk and sour cream. Add chicken, broccoli and 3/4 cup of the cheese; stir gently to mix. Bake at 400 for 30-40 minutes or until bubbly and slightly thickened. Sprinkle with remaining 1/4 cheese. Bake an additional 8-12 minutes or until potatoes are tender. Let stand 5 minutes before serving to thicken sauce. | ||