Chicken Potato Topper Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Water | 1 Tablespoon | |
| Mushroom | 1 Can (10oz), condensed | |
| Milk | 1/3 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon, rubbed | |
| Chicken | 1 Can (10oz), drained | |
| 3 hot baked potatoes, split | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
1. In 1 1/2-quart microwave-safe casserole, combine carrots, celery, onion and water. Cover with lid; microwave on high 5 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup, milk, pepper and sage. Cover; microwave on high 3 minutes or until hot. Gently stir in chicken. Cover; microwave on high 2 minutes or until hot and bubbling. Spoon chicken mixture over potatoes. Top with cheese.
2. Stir in soup, milk, pepper and sage. Cover; microwave on high 3 minutes or until hot. Gently stir in chicken. Cover; microwave on high 2 minutes or until hot and bubbling. Spoon chicken mixture over potatoes. Top with cheese.
Chef
