Chicken &
Potato Skillet

4 cups frozen diced hash brown potatoes
1 cup chopped onion
3/4 cup chopped green bell pepper
3 tablespoons oil
2 cups cooked, cubed chicken
1 cup half-and-half
2 teaspoons instant chicken bouillon
or 2 bouillon cubes
2 teaspoons flour
1/4 teaspoon coarsely ground black pepper
1 cup shredded sharp Cheddar cheese



In large skillet over medium heat, cook
potatoes, onion, and bell pepper in oil 12
to 14 minutes or until potatoes are cooked.
Sprinkle chicken over potatoes. In small
saucepan, combine half-and-half, bouillon,
flour, and pepper. Cook over medium heat,
stirring constantly, 3 to 5 minutes or until
mixture thickens slightly. Pour sauce over
chicken. Top with cheese. Serves 4 to 6.

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