Potato Chicken Bake

Potato Chicken Bake
1 pound boneless skinless chicken breasts
1 can (14.5 oz.) Mexican style stewed tomatoes
1 package (1.5 oz) taco seasoning mix
1/2 teaspoon garlic powder
3 medium potatoes (about 3 cups sliced)
1 cup shredded cheese

Preheat oven to 400 degrees.

Butter the sides and bottom of a 2-qt casserole bowl. Cut chicken into bite-size pieces and place in casserole.

Mix together tomatoes, 1-2 tablespoons of taco seasoning mix, and garlic powder; spread over chicken.

Scrub 3 medium potatoes, do not peel; slice in half lengthwise then thinly slice. Arrange potatoes over tomatoes; sprinkle with 1-3 teaspoons of remaining taco seasoning (or to taste). Sprinkle with cheese. Cover and bake 40 minutes, uncover and bake 15-20 minutes longer or until potatoes are tender.*


Quick dinner idea, great for calcium, tasty way to enjoy vegetables. Serves 6

*For a quicker dinner: Prepare recipe in a microwave safe dish, do not top with cheese, cover, microwave on high 15-20 minutes (turning dish 3-4 times during cooking). Sprinkle with cheese, recover and allow to stand time 2-3 minutes before serving.

For nutrition analysis go to www.UtahDairyCouncil.com

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