| 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 |
| 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. |
| Increase boiling water to 2 1/2 cups. |
|
| A 12-ounce can of tuna, drained, can be substituted for the chicken. |
Nutrition Information:
450 ( 190); 21g ( 11g, 1g); 110mg; 1090mg; 35g ( 4g, 5g); 30g 20%; 4%; 8%; 15% 2 ; 0 ; 1 ; 3 ; 1 2