Chicken And Mushroom Potato Melts
- 4 None baking potatoes
- 1 tbsp butter
- 8 None button mushrooms, thinly sliced
- 1 tbsp chopped fresh thyme leaves
- 1 jar (15 oz) alfredo pasta sauce
- 1 1/2 cups chopped boneless roasted or rotisserie chicken
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 350u0b0F. Line a baking pan with foil. Place potatoes on pan. Bake for 1 hour, or until cooked through and skins are crispy.
- Meanwhile, melt butter in a large skillet on high heat. Saute mushrooms and thyme for 3-4 mins, until tender. Add pasta sauce and chicken and cook, stirring, for 2-3 mins, until heated through.
- Cut a slit halfway through each potato and return to baking pan. Spoon chicken mixture into slits and sprinkle with Parmesan cheese. Bake for 5 mins, or until cheese is golden.
baking potatoes, butter, button mushrooms, thyme, pasta sauce, chicken, parmesan cheese
Taken from recipes-plus.com/api/v2.0/recipes/32811 (may not work)