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Southwest Chicken and Augratin Potatoes
Southwest Chicken and Augratin Potatoes
by Pamela from WV
a creamy potato casserole with chicken that gets an extra kick of flavor from a can of Ro-Tel
Print Recipe


Side Dish

Prep Time

20 minutes



Recipe Ingredients

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt,divided
1/2 teaspoon black pepper,divided
2 cups half and half
2 cups shredded Mexican blend cheese,divided
4 cups frozen Potatoes O'Brien,thawed
1 (10oz) can Ro-Tel Diced Tomatoes with Lime Juice & Cilantro
2 cups chicken breast,cooked & shredded
1/2 cup corn chips,crushed (recommend fritos)


1. Heat oven to 350 degrees F. Spray a 2 1/2 qt casserole dish with non-stick cooking spray;set aside.

2. In a large dutch oven or pan,melt the butter over a medium heat. Whisk in the flour,1/2 teaspoon salt,and 1/4 teaspoon pepper until smooth. Add the half and half,bring to a simmer,then reduce heat to low and cook until mixture starts to thicken. Stir constantly. Remove from the heat and stir in 1 cup of the mexi-blend cheese.

3. In a large mixing bowl,stir together the potatoes,remaining salt and pepper,Ro-Tel, chicken,and remaining mexi-blend cheese. Transfer mixture to the baking dish. Pour cream sauce over the potatoes and move around with spoon so all of the potatoes are covered.

4. Bake for 40 minutes. Remove from oven and top with the cheddar cheese then corn chips. Return to the oven for 10-20 minutes longer or until potatoes are tender and cheese is melted.