FRANKLIN POTATO CHICKEN FIESTA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoyt Estate in Allen, Texas in 1989. 1 box scalloped potatoes 2 cups water boiled 3/4 cup milk 5 ounces chunky salsa 8 ounces boneless skinless chicken cooked and cubed 2 ounces cheddar cheese shredded Preheat oven to 400. Spray casserole dish with cooking spray then set aside. In a mixing bowl combine potatoes, sauce mix and boiled water then mix well. Add milk, salsa and chicken then spread mixture into prepared dish. Sprinkle cheese over top then bake for 50 minutes Let stand 5 minutes before serving.

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