Creamy Chicken Stove Top Casserole Recipe!

Preparation Time:10 min Total Time:30 min Recipe Makes 4 to 6 servings

8 boneless, skinless chicken thighs (about 1 1/4 lbs/625 g) 1/4 tsp (1 mL) salt 1/2 tsp (2 mL) pepper 3 tbsp (45 mL) butter or margarine, divided 1 box Betty Crocker* Creamy Scalloped Potatoes 1 1/4 cups (300 mL) each hot water and milk 1 pkg (500 g) Green Giant* VALLEY SELECTIONS* Japanese Mix or California Mix 3/4 cup (175 mL) shredded Cheddar cheese 3 tbsp (45 mL) cooked, finely chopped bacon 2 tbsp (25 mL) finely chopped green onion

Instructions Sprinkle chicken thighs with salt and pepper. Melt 1 tbsp (15 mL) butter in large, deep non-stick skillet set over medium-high heat. Brown chicken well on both sides, about 6 to 8 minutes. Combine potatoes, sauce mix, hot water, milk and remaining butter in medium bowl. Pour into skillet. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally. Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like.