Creamed Chicken Over Baked Potatoes

Added By: The Daily Family

Creamed Chicken Over Baked Potatoes

• ¼ c plus 3 T butter, divided
• ½ c onion, chopped
• ½ c celery, chopped
• 1 c frozen corn, thawed
• 1 can cream of chicken soup
• 1 tsp. salt, divided
• 3 c chicken, cooked and chopped
• 1 c heavy whipping cream 
• 1 tsp. dried tarragon (optional)
• ½ tsp. black pepper, divided
• 1 c cheddar cheese, grated
• 6 large potatoes, baked
• 4 oz cream cheese, softened

1. In a large skillet, melt 3 T butter over medium heat. Add onion and celery; cook for 6-8 minutes or until tender.  
2. Stir in chicken soup, cream, corn, tarragon, ½ tsp. salt and ¼ tsp. pepper; cook for 10 minutes, stirring frequently.  
3. Stir in cheese.
4. Cut off top 1/3 of potatoes lengthwise; scoop out potato pulp into a large bowl, leaving shells intact.  
5. Add cream cheese, ¼ c butter and remaining salt and pepper to potato pulp, stirring to combine.  
6. Spoon mixture evenly into potato shells.  
7. Top each evenly with chicken mixture.  
8. Garnish with shredded cheese, if desired.  
9. Serve immediately.