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Ingredientes
- 4 c. frzn diced hash brown potatoes
- 1 c. minced onion
- 3/4 c. minced green bell pepper
- 3 Tbsp. oil
- 2 c. cubed cooked chicken
- 1 c. half-and-half
- 2 tsp HERB-OX instant chicken bouillon (or possibly 2 bouillon cubes)
- 2 tsp flour
- 1/4 tsp coarsely-grnd black pepper
- 1 c. shredded sharp Cheddar cheese
Direcciones
- In large skillet over medium heat, cook potatoes, onion, and bell pepper in oil 12 to 14 min or possibly till potatoes are cooked. Sprinkle chicken over potatoes.
- In small saucepan, combine half-and-half, bouillon, flour, and pepper. Cook over medium heat, stirring constantly, 3 to 5 min or possibly till mix thickens slightly. Pour sauce over chicken. Top with cheese.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 652 | |
| Calories from Fat 355 | 54% |
| Total Fat 40.02g | 50% |
| Saturated Fat 14.88g | 60% |
| Trans Fat 0.26g | |
| Cholesterol 112mg | 37% |
| Sodium 305mg | 13% |
| Potassium 951mg | 27% |
| Total Carbs 45.59g | 12% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.32g | 2% |
| Protein 28.84g | 46% |
