Penn Herb Wellness Guide
Southwest Chicken and Potato Casserole
Kate Miller
Chicken and potatoes nestled in Southwest flavors and baked.
Ingredients
- 4 white potatoes, peeled and diced
- 1 lb chicken breasts (or thighs), fully cooked and cubed
- 1/2 lb frozen vegetable blend, thawed
- 1 cup ranch dressing
- 1 cup salsa
- 4 oz block cheddar cheese, cubed
- 1/2 cup crushed tortilla chips (or taco shells)
- Pepper, salt, and chili powder, to taste
Directions
- Place the potatoes in a pot of cold water. Bring to a boil, reduce heat, and simmer for 15 minutes. Drain and pour into a large bowl.
- Add the chicken and vegetables to the bowl; toss. Add ranch dressing and salsa; stir to combine. Stir in cheese cubes. Transfer to a 13 x 9 casserole dish.
- Top with crushed tortilla chips or taco shells and sprinkle on some pepper, salt, and chili powder to taste. (This last step is really more for visual appeal than flavoring, so you can skip it if you want.)
- Bake at 350F for 30 to 35 minutes, until bubbly.
Nutrition Facts
Calories 419
Calories from Fat 218 (52%)
(37%)Total Fat 24g
(30%)Saturated Fat 6g
Polyunsaturated Fat 10g
Monounsaturated Fat 6g
(20%)Cholesterol 61mg
(25%)Sodium 603mg
(23%)Potassium 822mg
Total Carbohydrate 32g
(14%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.