Italian-ish Double Cheese Taters
- 2⁄3 cup instant mashed potatoes
- 2 Tbsp sun dried tomatoes, sliced thin (air dried, NOT oil packed)
- 1 Tbsp dry milk
- 1 Tbsp butter powder
- 1 Tbsp shelf stable parmesan cheese (green can)
- ¼ tsp granulated garlic
- ¼ tsp Italian seasoning
- 5 oz can chicken breast
- 1 packet string cheese
At home pack the dry ingredients into a quart freezer bag for FBC, or a sandwich bag for the insulated mug or one pot methods. Write “1 cup water” on the bag. Tuck the chicken with the bag and pack the cheese stick before leaving.
FBC Method:
Bring the water to a near boil. Add the chicken with broth to the mashed potatoes, then the water. Stir till well mixed, making sure there is no powder in the corners. Seal tightly and let sit in a cozy for 5 minutes.
Dice up the cheese and add in.
Insulated Mug Method:
Bring the water to a boil. Dump the potato mix into your mug, add the chicken with broth to the mashed potatoes, then the water. Stir till well mixed, making sure there is no powder in the corners. Cover tightly for 5 minutes.
Dice up the cheese and add in.
One Pot Method:
Bring the water and the chicken with broth to a boil. Take off the heat, stir in the potato mixture, stirring well. Cover tightly and let sit for 5 minutes. In cooler weather use a pot cozy to retain heat.
Dice up the cheese and add in.