Make Ahead Mexican Chicken And Potatoes.

1. 1

   PREHEAT oven to 400u00b0F

2. 2

   Cut Chicken in half to make two thin slices instead of one thick breast.

3. 3

   Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).

4. 4

   Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.

5. 5

   Cover with the salsa and then the cheese.

6. 6

   BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.

7. 7

   This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!

8. 8

   Thaw in the fridge overnight and reheat in the microwave.

9. 9

   Top each serving with sour cream to serve, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.