Scalloped Chicken and Potatoes
By Suzette
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Ingredients
- 1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
- 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 (8 oz) Green Giant® mushroom pieces and stems, drained
- 1/2 cup Progresso® plain bread crumbs
- 1/4 cup butter or margarine, melted
- 1 tablespoon chopped fresh parsley
Details
Servings 5
Preparation
Step 1
1.Heat oven to 450°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.
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.
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