1 pkg. Betty Crocker au gratin potatoes
1 1/4 c. boiling water
1/3 c. milk
2 tbsp. canned diced green chilies, drained (optional)
2 chicken breast halves (excess fat removed)
1/4 c. shredded Monterey Jack cheese
1/4 c. shredded cheddar cheese
1 med. tomato, chopped

Heat oven to 400 degrees. Place half of the potato slices (about 1 1/4 cups) and half of the sauce mix (about 1/4 cup) in ungreased square pan, 8x8x2 inches. Store remaining potato slices and sauce mix in resealable plastic bags up to 2 weeks. Stir in boiling water, milk and chilies. Place chicken breast on top. Bake uncovered until chicken is done and potatoes are tender, 45 to 50 minutes. Sprinkle with cheeses; bake until melted, about 5 minutes longer. Garnish with chopped tomato. 2 servings.

High altitude directions (3500 to 6500 feet) : Increase boiling water to 1 1/3 cups and first bake time to about 1 hour, 10 minutes. Note: I use the whole package of au gratin potatoes and use the package amounts of water and milk (give or take).