Cheesy Chicken Potato Topper
|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)|
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.
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.