Scalloped Chicken and Potatoes

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

Ingredients

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 (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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

If you don’t have cooked chicken on hand, pick up a rotisserie chicken from your supermarket’s deli. A 2-pound bird will yield about 4 cups chopped cooked chicken.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
437
% Daily Value
Total Fat
18g
0%
Saturated Fat
10g
0%
Sodium
1093mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
3g
0%
Protein
33g
33%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 3 1/2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.