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Scalloped Chicken and Potatoes

Scalloped Chicken and Potatoes
  • Prep 15 min
  • Total 55 min
  • Servings 5
A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.
Updated March 26, 2009
Make With
Make With
Progresso Breadcrumbs

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

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.

  • A 12-ounce can of tuna, drained, can be substituted for the chicken.

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
% Daily Value*:
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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