• 4 cups shredded or chopped Rotisserie or other cooked chicken
• 3 -1/2 cups chicken stock
• 1 large russet potato
• 1 package Lipton Onion soup mix
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 – 2/3 Cup Fresh Gourmet Garlic Pepper crispy onions

Cut the potato into half, lengthwise and continue halving each piece until you have 16 long pieces. Slice the lengths crosswise into small chips.

Choose a large skillet with a lid and place the chicken broth and dry soup mix in the skillet. Stir to combine. Place the chicken pieces over the broth. Cover the chicken with the potato pieces.

DO NOT STIR or combine the layers. If the potato pieces reach the bottom of the skillet, they will begin to stick and burn and the dish cannot be saved.

Scatter salt and pepper over the potatoes then scatter the crispy onions on top.

Heat the contents as is to a boil over medium to high heat (8 or 9 on a scale of 0-9).

Turn heat down to simmer (2 on a scale of 0-9) and cook 15 minutes.

Stir once, place the cover over the hash, and continue to simmer for 12 more minutes. You can remove the cover to stir once or twice more, but don’t overdo it. The flavors blend without stirring and you risk the potatoes ending up on the bottom if you stir too frequently.

At 27 minutes total cooking, the potatoes should be tender. If not, turn up the heat to medium and cook another 2 minutes. The meat was already cooked when you began, so the potatoes determine when this dish is done.

Serves four