Scalloped Chicken & Potatoes

A hearty casserole of favourite chicken, potatoes and veggies will have everyone asking for more. ...MORE + LESS -

1 box Betty Crocker* Sour Cream and Chives Scalloped Potatoes

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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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.