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Chicken Potato Topper

Microwaverina's picture
Ingredients
  Chopped carrots 1 Cup (16 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Water 1 Tablespoon
  Canned golden mushroom soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄2 Teaspoon
  Rubbed sage 1⁄2 Teaspoon
  Canned chunk white chicken 5 Ounce, drained (1 Can, Swanson Premium)
  Baked potatoes 3 , split (Hot Baked Potatoes)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Potato

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