Ingredients
3
slices bacon, chopped
1
small red bell pepper, chopped (1/2 cup)
1
bag (1 lb 4 oz) refrigerated cooked diced potatoes with onions
1
teaspoon seasoned salt
2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup shredded Cheddar cheese (4 oz)
2
medium green onions, chopped (2 tablespoons)
Preparation
In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels.
Stir bell pepper, potatoes and seasoned salt into drippings. Cover; cook over medium heat 14 to 16 minutes, stirring occasionally, until potatoes are golden brown.
Stir in chicken. Cover; cook 2 to 3 minutes or until hot. Top with cheese, bacon and onions. Cover; cook 1 to 2 minutes or until cheese is melted.
