Scalloped Potato Extender

• 1 box Of scalloped potatoes or potatoes Au gratin (1 bag plus packet)
• 1 tbsp Olive oil
• 2 large Chicken breasts
• 1/4 tsp Garlic salt
• 1/4 tsp Black ground pepper.
• 3 tbsp Butter
• 2 1/2 cup Milk
• 1 cup Water
• 8 oz Frozen broccoli (any frozen veggie is fine)
• 1/2 can Cheddar, shredded (any non American cheese will do)

1. In a large frying pan heat oil on medium high heat.
2. Cube the chicken breast and gently place into the pan.
3. Sprinkle pepper and garlic salt.
4. Sear the sides of the chicken well.
5. Transfer chicken to a bowl to use later.
6. Add the butter to the pan.
7. Be sure to scrape the browning from the chicken.
8. Add the milk and water.
9. Bring to a slow simmer stirring frequently.
10. Stir in the potatoes and seasoning packet.
11. Add the frozen veggies and fold into the potatoes.
12. Sprinkle top with cheese, cover and simmer for 10 minutes.
13. After 10 minutes stir the contents in the pan taking care to scrape the bottom.
14. Let sit on the burner for 15 minutes so potatoes can finish absorbing the liquid and get tender.
15. For a nice golden "baked look" place uncovered pan under the broiler for about 3 minutes.
16. Carefully remove the pan from oven, allow to sit uncovered for 5 minutes before serving.

potatoes, olive oil, chicken breasts, garlic, black ground pepper, butter, milk, water, broccoli, cheddar

Taken from cookpad.com/us/recipes/339660-scalloped-potato-extender (may not work)