Chicken Curry Stuffed Potatoes

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  • 20 min prep time
  • 55 min total time
  • 12 ingredients
  • 4 servings

Ingredients

4
medium baking potatoes
1
cup chicken broth
2
tablespoons all-purpose flour
1/2
teaspoon curry powder
1/4
teaspoon onion salt
1
tablespoon oil
2
cups fresh broccoli florets or frozen cut broccoli
1/4
cup chopped red bell pepper
1
cup sour cream
2
teaspoons lemon juice
1
cup chopped cooked chicken
2
oz. (1/2 cup) shredded Cheddar cheese

Directions

  1. 1 Oven Directions: Heat oven to 400°F. Pierce potatoes with fork. Bake at 400°F. for 45 to 55 minutes, or until tender.
  2. 2 Meanwhile, in small bowl using wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper; cook and stir 5 to 7 minutes, or until broccoli is crisp-tender. Reduce heat to medium.
  3. 3 Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat 2 minutes, or until thoroughly heated.
  4. 4 To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates; spoon chicken mixture over hot potatoes. Sprinkle with cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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