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Scalloped Chicken and Potatoes

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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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