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Creamy Chicken Stove Top Casserole

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  • Prep 10 min
  • Total 40 min
  • Servings 4
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Created May 26, 2016
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Ingredients

  • 8 boneless, skinless chicken thighs (about 1 1/4 lbs/625 g)
  • 1/4 tsp (1 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 3 tbsp (45 mL) butter or margarine, divided
  • 1 pkg Betty Crocker™ Creamy Scalloped Potatoes
  • 1 1/4 cups (300 mL) each hot water and milk
  • 1 pkg (500 g) California Mix frozen vegetables (broccoli, cauliflower and carrots)
  • 3/4 cup (175 mL) shredded Cheddar cheese
  • 3 tbsp (45 mL) finely chopped bacon
  • 2 tbsp (25 mL) finely chopped green onion

Steps

  •  
    1
    Sprinkle chicken thighs with salt and pepper. Melt 1 tbsp (15 mL) butter in large, deep non-stick skillet set over medium-high heat.
  •  
    2
    Brown chicken well on both sides, about 6 to 8 minutes.
  •  
    3
    Combine potatoes, sauce mix, hot water, milk and remaining butter in medium bowl. Pour into skillet. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally.
  •  
    4
    Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like. Stir occasionally. (Sauce will thicken slightly as it stands).
  •  
    5
    Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.

Expert Tips

  • Tip 1
    Tip: Boneless, skinless chicken breasts (1 1/4 lbs/625 g) can be substituted for chicken thighs.

Nutrition Information

No nutrition information available for this recipe
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