Cali-Tater Kickin Chicken Crunch


  • 4 cups of Idaho® Mashed Potato Flakes
  • Milk per package directions
  • Butter per package directions
  • 1 stick of margarine
  • 1 whole cauliflower
  • 4 teaspoons of garlic salt with parsley
  • 1 whole sweet orange bell pepper
  • 1 sweet onion
  • 4 grilled chicken breasts, cut up
  • Cheddar cheese (enough to cover casserole dish)
  • 2 ounces of Fresh Gourmet® Crispy Jalapeños
  • 2 ounces of garlic crispy onions


  1. Prepare Idaho® Mashed Potato Flakes as directed on box with milk, butter, and margarine.
  2. Boil one cauliflower about 10 minutes (make sure you only boil the white part).
  3. Remove from heat and add two tablespoons margarine and garlic salt to taste, then mash with a potato masher.
  4. Remove seeds and stem from orange bell pepper and cut. Cut 1/4 of a sweet onion, put in a small pan with olive oil or canola oil and cook for about 1 minute. Add mashed potatoes, cauliflower, bell pepper and chicken breasts.
  5. Mix together and spread evenly in a casserole dish.
  6. Top with shredded cheddar cheese.
  7. Cook for about 30 minutes in 350º in oven. Take out of oven and top with 2 oz. of Fresh Gourmet® Crispy Jalapeños and 2 oz. of garlic crispy onion.
  8. Serve and eat.
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Yield: 8 servings

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