Featured Maple Leaf Product: Chicken Thigh Strips, Grilled and Ready (64075)
Tuscan Chicken Scalloped Potatoes
Recipe Information
Method
- In a pot, bring the water to a boil and add the tomato sauce and margarine. Stir in mix pouches and then add dried potato slices.
- Add the remaining ingredients except for the Parmesan cheese and combine completely in a hotel pan(s).
- Sprinkle the top of each hotel pan with Parmesan cheese and bake in a preheated 300 F oven for 40 minutes or until potatoes are fully cooked and the chicken reaches an internal temperature of 165 F (74 C).
Yield
25
Portion Size
198 g / 6.9 oz
Preparation Method
Baked/Roasted
Category
Chicken
Suggested Accompaniments
Garnish with fine chopped herbs (parsley). Serve with vegetable side salad (nutritional analysis not included in totals).
Global Cuisine
European
Theme Inspired
All Themes
Nutritional Information
per 198 g / 6.9 oz
| Nutrient | Quantity |
|---|---|
| Calories (31.8% from fat) | 223 kcal |
| Fat | 7.8 gm |
| Saturated Fat | 2.03 gm |
| Trans Fat | 0.518 gm |
| Cholesterol | 55 mg |
| Sodium | 427 mg |
| Carbohydrates | 23.7 gm |
| Dietary Fiber | 1.9 gm |
| Sugars | 5.9 gm |
| Protein | 14.0 gm |
| Vitamin A | 16 RE |
| Vitamin C | 15 mg |
| Calcium | 56 mg |
| Iron | 1.5 mg |
| Potassium | 597 mg |
| Phosphorous | 38 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh Strips, Grilled and Ready | 1.5 Kg | 3.3 Lbs |
| Scalloped O'Brien Potato Mix (with 2 mix pouches included) | 1/2 Carton/1/2 Pouches | 1/2 Carton/1/2 Pouches |
| Tomato Sauce, Marinara-type | 1.4 L | 1.5 Quarts |
| Water | 1 L | 4.2 cups |
| Margarine | 50 g | 1.8 oz |
| Onions, Fresh, diced | 240 ml | 1 cup |
| Green Peppers, diced | 240 ml | 1 cup |
| Parmesan Cheese, grated | 120 ml | 1/2 cup |
| Italian Herbs | 10 ml | 2 tsp |