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Scalloped Chicken & Potatoes

scalloped chicken & potatoes Entree
Scalloped Chicken & Potatoes
  • Prep 15 min
  • Total 55 min
  • Servings 5

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

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.

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

Nutrition Facts

Serving Size: 5 Servings
Calories
450
% Daily Value
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.

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