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Scalloped Chicken and Potatoes
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-
Prep
15
min
-
Total
55
min
-
Servings
5
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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 frozen sweet peas
-
1
can (8 oz) mushroom pieces and stems, drained
-
1/2
cup Progresso™ plain bread crumbs
-
1/4
cup butter or margarine, melted
-
1
tablespoon chopped fresh parsley
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Steps
-
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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A 12-ounce can of tuna, drained, can be substituted for the chicken.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 450
- Calories from Fat
- 190
- Total Fat
- 21g
- 33%
- Saturated Fat
- 11g
- 54%
- Trans Fat
- 1g
- Cholesterol
- 110mg
- 37%
- Sodium
- 1090mg
- 45%
- Potassium
- 560mg
- 16%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 5g
- Protein
- 30g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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