Idaho Potatoes and Chicken Verde
Recipe courtesy of the Idaho Potato Commission.
1 (4-ounce) can diced green chiles (reserve 1 tablespoon)
1 cup green salsa
1 (14-ounce) can fat-free chicken broth
1 cup finely chopped onion
2 cups cooked lean chicken
6 cups leftover mashed potatoes* (or 6 servings instant mashed Idaho Potatoes, prepared)
- In a small saucepan, combine chiles, salsa, broth, onion and chicken. Cook over medium heat for 15 minutes. Reduce heat to medium/low.
- Reheat leftover potatoes and add 1 tablespoon chiles.
- Serve potatoes on individual plates. Make a well in each serving of potatoes and spoon verde mixture over the top.
Makes 8 servings.
*Or 6 servings instant mashed Idaho Potatoes, prepared. If using Instant Mashed Idaho Potatoes, prepare as package directs and add the 1 tablespoon chiles just as potatoes are done cooking.
Recipe and photograph courtesy of the Idaho Potato Commission.