Friday, December 31, 2010

BBQ Chicken and potatoes

Adapted from Betty Crocker

1 1/4
lb boneless skinless chicken breasts, cut into 1-inch strips
1/3
cup BBQ sauce
6
cups frozen (thawed) southern-style hash brown potatoes
1
cup ranch cheese dressing
1/2
cup shredded Cheddar cheese (2 oz)(add more!)
1
can (10 oz) condensed cream of chicken soup
1/2
cup bread crumbs
2
tablespoons butter or margarine, melted
1/4
cup chopped green onions (3 to 4 medium)
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  2. In medium bowl, stir together chicken strips and BBQsauce.
  3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
  4. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
  5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.
Makes 6 servings (1 3/4 cups each)
 
I haven't tried it yet, but want to try making "Mommy Mac" instead of potatoes under the chicken. 

No comments: