French Onion Chicken-Stuffed Potatoes
Roasted Asparagus
Ingredients
- 6 large russet potatoes
- 1 Tbsp olive oil
- 2 tsp kosher salt
- 2 Tbsp butter
- 1 (8-oz) pkg sliced mushrooms
- 1 onion, thinly sliced
- 2 (10.5-oz) cans French onion soup
- 3 cups shredded rotisserie chicken
- 1 (8-oz) pkg shredded Italian-blend cheese
Instructions
- Preheat oven to 400°F. Place potatoes on a rimmed baking sheet; prick, rub with oil, and sprinkle with salt. Bake 1 hour or until potatoes are very tender.
- Melt butter in a large nonstick skillet over medium heat. Add mushrooms and onion; cook until mushrooms are browned and onion is tender. Stir in soup and chicken. Cook until thoroughly heated.
- Split potatoes, and fluff with a fork. Top potatoes with chicken mixture; sprinkle with cheese.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus and oil on a rimmed baking sheet. Season lightly with salt and pepper. Bake 10 minutes or until crisp-tender.
Budget Friendly Meal Plan
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