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Potatoes Under Creamy Chicken

Scalloped Chicken & Potatoes Recipe

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

Prep Time: 15 Mins | Total Time: 55 Mins | Makes: 5 Servings

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Ingredients:

1 box Betty Crocker* Sour Cream & Chives Scalloped Potatoes
2 cups (500 mL) boiling water
3/4 cup (175 mL) milk
3 cups (750 mL) cubed cooked chicken
1 cup (250 mL) Green Giant* Frozen Sweet Peas
1 can (10 oz/284 mL) mushroom pieces and stems, drained
1/2 cup (125 mL) bread crumbs
1/4 cup (50 mL) butter or margarine, melted
1 tbsp (15 mL) chopped fresh parsley

Method:

Heat oven to 450ºF. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, milk, 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.

Substitution : 2 cans (184 g each) of tuna, drained, can be substituted for the chicken.

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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

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