Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Chicken breast halves |
1 cup | La Victoria Salsa Victoria |
1 cup | Chicken broth |
4½ cup | Potatoes,cubed |
1 cup | Almonds,finely chopped |
2 tablespoons | Cooking oil |
2 cups | La Victoria Chili Dip |
Brown chicken and potatoes in hot oil. Combine Chili Dip, Salsa Victoria, broth and almonds. Bring to boiling. Pour hot mixture over chicken and potatoes. Bake, covered, in a 375 degree oven. Garnish with sliced ripe olives.
Serves 4 to 6.