4 boneless, skinless chicken breasts
1 package frozen O’Brien Potatoes
1 package shredded mild cheddar cheese (16 oz)
1 large bell pepper, sliced into 1 inch chunks

Cube the chicken. Sauté the bell pepper until slightly browned. Remove from pan and set aside. In the same pan, brown the chicken. Cover until fully cooked, about 10 minutes more.

In a large bowl, combine the frozen potatoes, bell pepper, and (still hot) chicken with all it’s juices. (Whack the bag of potatoes on the counter before opening them to break up all the pieces) Stir to mix well. Pour the mixture into two 9x13" pans, or one large (lasagna-type) pan. Top with shredded cheese.

Bake at 425 for 25 minutes, to heat through and melt the cheese. Allow the cheese to brown to your liking.