Mexican Casserole - **

• 2 boxes of Betty Crocker Three Cheese potatoes
• 4 boneless, skinless chicken breast
• 1 package of El Paso taco seasoning
• 1 TBSP of butter
• 1 can Rotel tomatoes and chiles - drained
• 1 cup shredded pepper jack cheese

Prepare potatoes according to box in 13 x 9 glass casserole dish. **Do NOT place
in oven yet.
cut chicken into bite-size pieces and brown in butter until no longer pink in
center. Sprinkle chicken with taco seasoning coating thoroughly. Pour Rotel over
chicken and mix thoroughly. Pour chicken mixture over potatoes. Cook 25 minutes.
Spread cheese over top of chicken and cook 5 to 10 minutes longer until cheese
is melted well. Can be topped with sour cream or crushed tortilla shells. I
served this with mexican corn.

Contributed By: Shanna B
Anderson SC