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Scalloped Chicken & Potatoes
-
Prep
15
min
-
Total
55
min
-
Servings
5
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Ingredients
-
1 box Betty Crocker* Sour Cream and Chives Scalloped Potatoes
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2 cups (500 mL) boiling water
-
3/4 cup (175 mL) milk
-
3 cups (750 mL) cubed cooked chicken
-
1 cup (250 mL) Green Giant* Frozen Sweet Peas
-
1 can (10 oz/284 mL) mushroom pieces and stems, drained
-
1/2 cup (125 mL) bread crumbs
-
1/4 cup (50 mL) butter or margarine, melted
-
1 tbsp (15 mL) chopped fresh parsley
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Steps
-
1
Heat oven to 450ºF. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, milk, chicken, peas and mushrooms.
-
2
Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
-
3
In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
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-
Substitution: 2 cans (184 g each) of tuna, drained, can be substituted for the chicken.
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Nutrition Facts
Serving Size:
5 Servings
- Total Fat
- 21g
- Saturated Fat
- 11g
- Trans Fat
- 1g
- Cholesterol
- 110mg
- Sodium
- 1090mg
- Total Carbs
- 35g
- Dietary Fiber
- 4g
- Sugars
- 5g
- Protein
- 30g
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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