Scalloped Chicken And Potatoes Recipe

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

Preparation

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.

Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.

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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