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Cheesy Chicken Potato Topper Recipe
|Baking potatoes||32 Ounce (4 Medium Ones Of 8 Ounce Reach)|
|All purpose flour||3 Tablespoon|
|Instant minced onion||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Canned chicken chunks||6 3⁄4 Ounce (1 Can)|
|Frozen peas and carrots||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese/Swiss cheese||1⁄2 Cup (8 tbs)|
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
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.
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.