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Chicken with Julienne Cheesy Potatoes
Chicken with Julienne Cheesy Potatoes

Chicken with Julienne Cheesy Potatoes

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box julienne potatoes with cheese sauce
2 cups boiling water
1/2 cup milk
2 Tbsp margarine or butter
8 chicken tenderloins, thawed
4 oz sliced fresh mushrooms
6 green onions with tops, sliced
4 carrots, peeled and sliced
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Let's Make It
1
Set oven to 425 degrees F. Mix dry potatoes, sauce mix, water, milk and butter in a baking dish. Place in the oven for 10 minutes.
2
Brown the chicken in a sprayed fry pan. Sprinkle lightly with seasoned salt and set aside. Cut chicken into bite-sized pieces.
3
Fry mushrooms and onions until tender. Boil or microwave carrots in a little water until tender.
4
Remove potato casserole from oven and stir in chicken and vegetables. Cover and bake for 15 minutes. Add 1/3 cup milk or water if it is too dry. Uncover and bake 5 minutes for a crusty top.
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