Total Time
Prep 5 mins
Cook 5 mins

This is my own recipe, and I guarentee that it is delicious! It only takes 10 minutes, and is bursting with flavour! I make it whenever I have an extra 10 minutes on hand as a great afternoon snack. This recipe serves one, but you can double or triple the amount to serve for lunch or dinner. Enjoy!

Ingredients Nutrition


  1. Wash potato lightly under water and place in microwave for 2 minutes under HIGH. Flip potato onto the other side and microwave for another 2 minutes until fork tender.
  2. Meanwhile, wash and remove meat from chicken leg ( you can use chicken breast if desired). Cut into cubes.
  3. In a small bowl, mix chicken and seasoning with a fork.
  4. Rinse and slice mushrooms. Dice onion, and mince the garlic. Heat skillet with oil and add the minced garlic.
  5. Cook over medium heat for a minute until golden, not browned, then add the chicken. Cook until chicken is no longer pink; add corn, onion and mushrooms. Cook for 6-8 minutes until slightly browned.
  6. Peel and cut already cooked potato into big chunks; place on a plate. Spread chicken and veggie mixture over potatoes and sprinkle with cheese.
  7. Bake at 400°F for 4 minutes until cheese is melted. Serve hot and enjoy!
  8. * you can play around with the ingredients, using a variety of vegetables and cheeses.


Most Helpful

I made this recipe for 2 of us, & did change some things around a bit! Used a large potato, unpeeled, left out the mushrooms, used a cup of diced chicken breast that I'd frozen, & added some peas to the corn & other veggies! That, along with a green salad, made for a nice lunch! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Sydney Mike April 13, 2012

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