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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Chicken, vegetables and cheese really liven up plain potatoes in this mouthwatering version. These splendid spuds are easy to assemble at the last minutes.Jenny Riegsecker, Delta, Ohio Ingredients:
2 baking potatoes (about 10 ounces each) |
canola oil |
1-1/2 cups cubed cooked chicken |
3 cups frozen chopped broccoli, thawed and drained |
1 jar (4-1/2 ounces) whole mushrooms, drained |
3/4 teaspoon salt |
1/4 teaspoon pepper |
sauce: |
1/2 cup chopped onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup whole milk |
1-1/4 cups shredded cheddar cheese, divided |
Directions:
1. Scrub and pierce potatoes. Rub will oil. Bake at 400° for 60-70 minutes or until tender. Cool for 10 minutes. Cut each potato in half lengthwise. Scoop out the pulp, leaving a 1/4-in. shell; set shells aside.
2. In a large bowl, mash the pulp. Stir in the chicken, broccoli, mushrooms, salt and pepper. In a small saucepan, saute onion in butter until tender. Add the flour, salt and pepper; stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook for 1 minute or until thickened. Remove from the heat; stir in 1 cup cheese until melted. Add 1/3 cup sauce to potato mixture; toss to blend.
3. Spoon into potato shells. Place in a greased 8-in. square baking dish. Pour remaining sauce over potatoes. Bake at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
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