Scalloped Chicken and Potatoes
Ingredients:
1 | box 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 plain bread crumbs |
1/4 | cup butter or margarine, melted |
1 | tablespoon chopped fresh parsley |
Directions:
- 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.
I have made this a few times I got it off of Betty Crockers website and it is delish. I have used different flavors of potatoes and done it without mushrooms. I have even done it with corn or green beans instead of peas. It is the best!
No comments:
Post a Comment