Scalloped Chicken & Potatoes

Name: Scalloped Chicken & Potatoes
Prep time: 15 min
Total time: 55 min
Yield: 5
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

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Prep 15 min
Total 55 min
Servings 5

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

Mar 2, 2015

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.