BBQ Chicken & Cheesy Potato Skilley




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)


  1. Make potatoes as directed on pouch for stovetop directions. Cover and keep warm.
  2. 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.
  3. 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.

Yield: 6 servings



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