|½ bag||frozen straight cut quick cooking French fries|
|1¼ cup, about 9 oz.||shredded rotisserie chicken|
|3||red mini bell peppers, thin sliced|
|¾ cup||Borden® Thick Cut Sharp Cheddar Shreds|
|1 tsp.||chopped parsley, optional|
HEAT oven according to French fry package directions.
SPREAD the French fries in a single layer on half of a large baking sheet. Place the pepper slices in a row next to them.
PLACE the chicken onto 1 side of a 12 x 18 piece of aluminum foil, if it needs reheating. Sprinkle with ½ tsp. of water. Fold the foil over and seal to form a pouch. Place the pouch on the empty half of the baking sheet.
COOK the fries for the time recommended on the package.
REMOVE fries from oven and carefully open the pouch containing the chicken, being sure to let the steam out without burning yourself. Arrange the chicken in the bottom of a round serving dish or pie plate. Top with peppers and fries. Sprinkle with cheese and return to the oven for 2 minutes or until the cheese has melted. Top with chopped parsley, if desired.