• Skip to main content
  • Skip to primary sidebar

Kelli's Kitchen

Kelli's easy recipes for the home cook.

  • Home
  • Blog
  • About
    • Official Giveaway Rules
    • Publications
  • Recipes
  • Advertising and PR
  • My Collections
  • Contact
  • Free Printables
    • Valentines

Southwest Rotisserie Chicken Loaded Mashed Potatoes

March 24, 2019 By Kelli and Holli 1 Comment

Pin
Share
Tweet
Share
386Shares
Jump to Recipe Print Recipe
Southwest Rotisserie Chicken Loaded Mashed Potatoes via @KitchenKelli

Southwest Rotisserie Chicken Loaded Mashed Potatoes

 

We are always looking for tasty, easy one dish meals that don’t require very much prep time at all. Our family, like a whole lot of others, use rotisserie chicken as a super time saver. They taste great and are not expensive. Another of my favorite time savers is microwave mashed potatoes. This recipe uses both for easy week night dinner. You can also use leftover mashed potatoes, of course. Remember, this is supposed to be an easy, stress free meal. Add more or less or substitute the ingredients, depending on what you have or like.

Southwest Rotisserie Chicken Loaded Mashed Potatoes

Ingredients

  • 1 1lb container of refrigerated mashed potatoes (we like Members Mark Yukon Gold)
  • 2 Cups of diced Rotisserie Chicken (more if you have it)
  • 2 eggs (beaten)
  • 1/3 Cup of Sour Cream
  • 1/2 Cup Grated Parmesan Cheese
  • 4 oz can of diced green chilies (drained)
  • Salt and pepper to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/3 Cup of Bacon Crumbles
  • Chopped green onions (optional)

Directions

Preheat oven t 375F.

For microwave potatoes, cook them per the package instructions. If you are using leftover mashed potatoes, warm them up a bit in the microwave.

In a bowl mix mashed potatoes, rotisserie chicken, 2 beaten eggs, grated Parmesan cheese, green chilies, and salt an pepper.

Spray a 9×13 Pyrex pan with cooking spray.

Spread mixture in pan and bake for 30 minutes.

Pull the pan out and sprinkle the shredded cheddar cheese over the top and then sprinkle the bacon bits over the cheese.

Put back in the oven until the cheese melts.

Remove from the oven and let cool for a few minutes.

Serve with chopped green onions or sliced peppers. Chunky salsa is also goes great with this dish.

Southwest Rotisserie Chicken Loaded Mashed Potatoes
Print

Southwest Rotisserie Chicken Loaded Mashed Potatoes

Course Main Course
Cuisine American
Keyword casserole, rotisserie chicken, southwest
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 1 lb container of refrigerated mashed potatoes we like Members Mark Yukon Gold
  • 2 Cups of diced Rotisserie Chicken more if you have it
  • 2 eggs beaten
  • 1/3 Cup of Sour Cream
  • 1/2 Cup Grated Parmesan Cheese
  • 4 oz can of diced green chilies drained
  • Salt and pepper to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/3 Cup of Bacon Crumbles
  • Chopped green onions optional

Instructions

  1. Preheat oven t 375F.
  2. For microwave potatoes, cook them per the package instructions. If you are using leftover mashed potatoes, warm them up a bit in the microwave.
  3. In a bowl mix mashed potatoes, rotisserie chicken, 2 beaten eggs, grated Parmesan cheese, green chilies, and salt an pepper.
  4. Spray a 9x13 Pyrex pan with cooking spray.
  5. Spread mixture in pan and bake for 30 minutes.
  6. Pull the pan out and sprinkle the shredded cheddar cheese over the top and then sprinkle the bacon bits over the cheese.
  7. Put back in the oven until the cheese melts.
  8. Remove from the oven and let cool for a few minutes.

Recipe Notes

Serve with chopped green onions or sliced peppers. Chunky salsa is also goes great with this dish.

Related posts

Ham and Scalloped Potatoes
Tex-Mex French Bread Bierock
Cornish Hens with Mango Avocado Salsa for #M...
Fruit and Vegetable Train with Halfway Homem...
Pin
Share
Tweet
Share
386Shares

Filed Under: Casseroles, Chicken, Mexican Food/Tex-Mex, Rotisserie Chicken Hacks

Previous Post: « Play With Your Food: Peeps Dioramas
Next Post: Southern Baked Beans »

Reader Interactions

Comments

  1. Karen (Back Road Journal)

    March 29, 2019 at 2:12 PM

    Yum, I bet there wasn’t a spoonful of these potatoes left at the end of the meal.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search for Recipes & More!

Recipes and Posts

Visit My ebay Shop!

Follow Via Bloglovin

Follow on Bloglovin

Nano-Canning on Kindle

Nano-Canning Volume II

Baby Boomer’s Resource Guide

Muffin Monday

Muffin Monday

Copyright © 2023 · Disclaimer · Kelli's Kitchen · Grits Design