Name: Potato Pancakes with Chicken
Prep time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 1/4 cups water; 1/2 cans evaporated milk; 1 cube chicken broth; 2 onion and garlic seasoning; 1 package potato, dehydrated for preparing mashed potatoes; 240 grams chicken breast, boneless and skinless, cooked and shredded

Preparation

20 mins

Low

In a pot, heat the water with Evaporated Milk for 5 minutes or until it reaches a boil. Sprinkle the Reduced Fat Chicken Bouillon cube and the onion and garlic seasoning pieces. Turn off the heat and add the dehydrated potato flakes for preparing mashed potatoes; let them hydrate and add the shredded chicken. Mix well. Form pancakes with the mash; heat a non-stick skillet and cook them on both sides until golden brown.