Get in the kitchen and make me some: Creamy Chicken ‘n Loaded Potatoes

Whip up an easy skillet dinner with a hearty combo of chicken, potatoes and veggies.

Prep Time: 10 min
Cook Time: 30 min
Total Time: 45 min
Makes: 4 servings

1	box (4.5 oz) Betty Crocker® loaded baked potatoes
1 1/4	cups boiling water
1 3/4	cups milk
2	tablespoons butter or margarine
1/4	teaspoon dried basil, if desired
2	cups cooked cubed chicken
2	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

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1.	In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
2.	Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.

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This was a really easy meal to make! I didn't have the chicken cooked when I started the meal, so while I was cooking the potatoes and sauce in one pan, I was cooking the chicken in the other. It worked out just fine and didn't add length to the cooking time of 40 minutes.

At first Pat said he really liked it but when I saw him dousing it with salt and pepper, I realized the meal might be lacking a little flavor. I'm not sure if it's something I did or if the recipe is just a little bland. I think part of the problem was the vegetables. Even though it doesn't say to thaw them, I think that would have helped not water the meal down and the vegetables would have been a little better cooked.

I guess with a few minor modifications, I would recommend this meal. It was very easy and tasted pretty good.