Recipes

Scalloped Chicken and Potatoes

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

Scalloped Chicken and Potatoes

Progresso Recipe by Progresso

4.0 star

star

(1)

 

Prep Time

15min

Total Time

55min

Servings

5servings

Related Recipes

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 Green Giant® Valley Fresh Steamers™ frozen sweet peas
  • 1  can (8 oz) Green Giant® mushroom pieces and stems, drained
  • 1/2  cup Progresso® plain bread crumbs
  • 1/4  cup butter or margarine, melted
  • 1  tablespoon chopped fresh parsley

Directions

  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.

Recipe Versions

To create a version of this recipe, just or join

Tips & Notes

  • High Altitude (3500-6500 ft):

    Increase boiling water to 2 1/2 cups.

  • Substitution

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

Nutritional Information

  • 1 Serving:
  • 450
  • 21g (Saturated Fat 11g, Trans Fat 1g)
  • 110mg
  • 1090mg
  • 35g (Dietary Fiber 4g, Sugars 5g)
  • 30g
  • Percent Daily Value*:
  • 20%
  • 4%
  • 8%
  • 15%
  • Exchanges:
  • 1
  • 3
  • 2
  • 1
  • Carbohydrate Choices:
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments

Have at it! To add a comment, simply or Join.

See something fishy?

Let us know. We'll take down any content that violates our Community Rules.

False