Cheesy Chicken Potato Topper Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Baking potatoes32 Ounce (4 Medium Ones Of 8 Ounce Reach)
 Butter/Margarine3 Tablespoon
 All purpose flour3 Tablespoon
 Instant minced onion1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Dried thyme leaves1⁄8 Teaspoon
 Milk1 1⁄4 Cup (20 tbs)
 Canned chicken chunks6 3⁄4 Ounce (1 Can)
 Frozen peas and carrots1⁄2 Cup (8 tbs)
 Shredded monterey jack cheese/Swiss cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1766 Calories from Fat 612

% Daily Value*

Total Fat 69 g106.7%

Saturated Fat 38.7 g193.3%

Trans Fat 0 g

Cholesterol 174.8 mg

Sodium 1072.7 mg44.7%

Total Carbohydrates 232 g77.3%

Dietary Fiber 15 g59.8%

Sugars 20.7 g

Protein 63 g127%

Vitamin A 135.8% Vitamin C 96%

Calcium 87.9% Iron 62.8%

*Based on a 2000 Calorie diet


Pierce potatoes with fork.
Arrange in circular pattern on paper towel in microwave oven Microwave at High for 10 to 14 minutes, or until tender, turning potatoes over and rearranging after half the time.
Wrap each potato in foil.
Set aside.
Place butter in 1-quart casserole.
Microwave at High for 1 to 1 1/4 minutes, or until butter melts.
Stir in flour, onion, salt, pepper and thyme.
Blend in milk.
Microwave at High for 4 to 6 minutes, or until mixture thickens and bubbles, stirring after every minute.
Stir in chicken and peas and carrots.
Microwave at High for 3 to 4 1/2 minutes, or until vegetables are tender and mixture is heated through, stirring once.
Stir in cheese until melted.
Cut each potato in half lengthwise.
Serve chicken mixture over potatoes.