Friday, 24 January 2014

Scalloped Chicken and Potatoes


Prep Time: 15min
Total Time: 55min
Servings: 5


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

Directions

  • 1Heat 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.
  • 2Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
  • 3In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

    Expert Tips

    A 12-ounce can of tuna, drained, can be substituted for the chicken.
    Source:  www.Bettycrocker.com

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