Scalloped Chicken and Potatoes

 

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 (from 12-oz bag)

1

can (8 oz) Green Giant® mushrooms pieces & 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 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 bread crumbs, butter and parsley; sprinkle over potato mixture. Bake about 5 minutes longer or until topping is light golden brown.