Scalloped Chicken and Potatoes

Scalloped Chicken and Potatoes

A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

5

servings

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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
A 12-ounce can of tuna, drained, can be substituted for the chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 11g,
    • Trans Fat 1g),
  • Cholesterol 110mg;
  • Sodium 1090mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 30g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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