Sour Cream Potatoes & Chicken

Prep Time: 10 minutes
Bake Time: 25 minutes
Amount: 4 servings

Add 2 cups thawed and drained Shop 'n Save® cut broccoli with the tomatoes, if desired.

2 tablespoons Shop 'n Save® vegetable oil
1 pound IQF chicken tenders
- Shop 'n Save® salt & black pepper
1 (5 ounce) box Shop 'n Save® sour cream and chive potatoes
2 1/4 cups boiling water
2/3 cup Shop 'n Save® 2% milk
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1 cup shredded Monterey jack cheese

In large skillet, heat oil over medium-high heat. Sprinkle chicken tenders with salt and pepper; cook until browned (about 2 minutes per side). Remove from skillet. In large mixing bowl, combine cheese packet from potatoes, boiling water and milk; whisk until smooth. Add in potatoes and tomatoes. Pour potatoes into a 7x11-inch baking dish that has been sprayed with Shop 'n Save® no stick cooking spray. Place chicken over potatoes; top with cheese. Bake in a preheated 400°F oven until potatoes are tender (about 25 minutes).