Scalloped Chicken and Potatoes
A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.
Recipe from Betty Crocker
1 box Betty Crocker® sour cream 'n chives sliced potato mix (4.8 ounces)
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® Valley Fresh Steamers frozen sweet peas
1 can Green Giant® mushroom pieces and stems, drained (8 ounces)
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
Heat oven to 450 degrees F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
High Altitude (3500-6500 ft): Increase boiling water to 2 1/2 cups.
Per Serving: cal. (kcal) 450, Fat, total (g) 21, chol. (mg) 110, sat. fat (g) 11, carb. (g) 35, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 5, pro. (g) 30, vit. A (IU) 972, vit. C (mg) 2, sodium (mg) 1090, calcium (mg) 81, iron (mg) 3, Vegetables () 1, Starch () 2, Medium-Fat Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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