Skip to Content
FR
Menu

Scalloped Chicken & Potatoes

  • Save Recipe
  • Prep 15 min
  • Total 55 min
  • Servings 5
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
A hearty casserole of favourite chicken, potatoes and veggies will have everyone asking for more.
Created Mar 2, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 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

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.

Expert Tips

  • Tip 1
    Substitution: 2 cans (184 g each) of tuna, drained, can be substituted for the chicken.

Nutrition Information

450 Calories, 21g Total Fat, 30g Protein, 35g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 5 Servings
Calories
450
Total Fat
21g
Saturated Fat
11g
Trans Fat
1g
Cholesterol
110mg
Sodium
1090mg
Total Carbs
35g
Dietary Fiber
4g
Sugars
5g
Protein
30g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved