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Ok, I passed her recipe on to my son and he made a version of it. We both agreed that this could be made in many ways. Here's the original recipe.
http://www.smoked-meat.com/forum/sho...threadid=30422
Here's my version. Couldn't find the simply potatoes at 2 different stores. So I used another favorite. Potatoes O'brien. They're not spicy. Not until you add some southwest chipotle seasoning to them. Lol. It's also a larger package, so I adjusted ingredients.
1 32 oz. package of potatoes Obrien
1 16 oz. package of sour cream
2 large BS chicken breasts and 4 small BS chicken thighs
1/2 to 2/3 of a 16 oz. jar of salsa verde
2 cups shredded cheddar jack
Mrs. Dash southwest chipotle seasoning to taste
Mixed the potatoes and the sour cream together and added some Mrs. dash to it. Sprinkled both sides of the chicken with it too. All into the Wagner and in the oven at 350 for about an hour. Then topped with the salsa and cheese, uncovered for about 10 minutes.
This was unbelievably good. Made 4 large servings with a piece of white and dark meat in each. Two are vac'd and in the freezer for later. Plan to try this with the big Lodge on the fire in the future.
You could easily make this as hot or mild as you like. Or in the oven or grill in a 9 X 13 pan as the original recipe suggests. Worth playing around with.
Thank you Becky, and thanks for checking it out. Give it a try.
http://www.smoked-meat.com/forum/sho...threadid=30422
Here's my version. Couldn't find the simply potatoes at 2 different stores. So I used another favorite. Potatoes O'brien. They're not spicy. Not until you add some southwest chipotle seasoning to them. Lol. It's also a larger package, so I adjusted ingredients.
1 32 oz. package of potatoes Obrien
1 16 oz. package of sour cream
2 large BS chicken breasts and 4 small BS chicken thighs
1/2 to 2/3 of a 16 oz. jar of salsa verde
2 cups shredded cheddar jack
Mrs. Dash southwest chipotle seasoning to taste
Mixed the potatoes and the sour cream together and added some Mrs. dash to it. Sprinkled both sides of the chicken with it too. All into the Wagner and in the oven at 350 for about an hour. Then topped with the salsa and cheese, uncovered for about 10 minutes.
This was unbelievably good. Made 4 large servings with a piece of white and dark meat in each. Two are vac'd and in the freezer for later. Plan to try this with the big Lodge on the fire in the future.
You could easily make this as hot or mild as you like. Or in the oven or grill in a 9 X 13 pan as the original recipe suggests. Worth playing around with.
Thank you Becky, and thanks for checking it out. Give it a try.
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