Sour Cream And Onion Scalloped Potato Casserole Recipe

Ingredients

2

                        boxes (4.7 oz each) Betty Crocker™ scalloped potatoes

3

cups boiling water

1

cup milk

1

package (7.5 oz) chive & onion cream cheese spread, softened

1

cup sour cream

1

tablespoon Dijon mustard

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

teaspoon garlic powder

1/2

teaspoon onion powder

2 1/2

cups shredded cooked chicken

1

cup thinly sliced red onions

2

tablespoons chopped fresh chives or green onions

1/2

cup sour cream

2

tablespoons chopped fresh chives

1/8

teaspoon salt

1/8

teaspoon pepper

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes.

Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.

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