Mexican Chicken Scalloped Potatoes Casserole Recipe

Ingredients

2

                        boxes (4.7 oz) Betty Crocker™ Scalloped Potatoes

4

cups boiling water

1 1/3

cups milk

2

teaspoons chili powder

2 1/2

cups shredded cooked chicken

1

can (4.5 oz) Old El Paso™ Chopped Green Chiles

1

cup shredded Mexican cheese blend (4 oz)

Thinly sliced green onions, if desired

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.

Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.

Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

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