Ingredients
1
pouch (4.7 oz) Betty Crocker™ creamy butter or roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
1
tablespoon butter
1
cup shredded carrots
6
green onions, sliced, greens and whites separated
3
cups shredded cooked chicken
1
cup barbecue sauce
1/2
cup shredded sharp Cheddar cheese (2 oz)
Preparation
Make potatoes as directed on pouch for stovetop directions. Cover and keep warm.
Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add carrots and green onion whites. Cook 2 to 3 minutes, stirring occasionally, until softened. Add chicken and barbecue sauce; cook 2 to 3 minutes or until mixture is hot. Remove from heat.
Spoon potatoes over mixture in skillet; spread evenly. Sprinkle with cheese. Cover; let stand 3 to 5 minutes to melt cheese. Top with green onion greens.
