Cheesy Chicken Potatoes

I needed to make dinner quick one night last week and found this recipe on the side of my *Hungry Jack Four Cheese Potatoes. I'm eating the leftovers as I type, it is really yummy, light yet hearty!

Cheesy Chicken Potatoes
Servings: 5

1 (4.9 oz) pkg. Hungry Jack Four Cheese Potatoes
2 cups boiling water
2 T margarine
2/3 cup milk
1 chicken breast cooked and cubed (original recipe: 2 cups cubed cooked chicken)
1 cup frozen peas (original recipe: 2 cups frozen broccoli florets, thawed)
1/2 cup (or more!) cottage cheese (original recipe: 1/2 cup sour cream)
4 oz. (1 cup) shredded Cheddar cheese

Heat oven to 425 degrees F. Combine potato slices, sauce mix, boiling water and margarine in ungreased 8 inch square glass baking dish. Bake at 425 degrees for 20 minutes. Cut up chicken breast, season with season salt, fry in olive oil until juices run clear.
Remove baking dish from oven. Stir in milk. Stir in cooked chicken, peas and cottage cheese. Sprinkle with cheddar. Bake an additional 15 minutes or until potatoes are tender. Let stand 5 minutes to thicken sauce. Enjoy!

Notes:
You can always substitute Regular Unflavored (not vanilla!) Yogurt for Sour Cream. Sometimes like in this recipe you can substitute Cottage Cheese for Sour Cream. I always substitute Cottage Cheese for Ricotta in my Lasagna.