Scalloped Chicken and Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
a Betty Crocker recipe. Sometimes casseroles make me a little squeamish, but I decided to give this one a try. Yummmm! It's hearty without being heavy, and the flavors are great together. Very little effort, too! Ooh, and did I mention it makes leftovers ? Yea leftovers! Ingredients:
1 (4 7/8 ounce) box scalloped potatoes mix |
2 1/4 cups boiling water |
3/4 cup half-and-half (i used heavy cream) or 3/4 cup whole milk (i used heavy cream) |
3 cups cubed cooked chicken (i used boneless skinless thighs, they came out very tender) |
1 cup frozen green pea |
1 (8 ounce) jar sliced button mushrooms, drained |
1/2 cup plain breadcrumbs |
1/4 cup butter, melted |
1 tablespoon fresh parsley (i used dried) |
Directions:
1. Heat oven to 450°F.
2. In ungreased 2-quart casserole dish, mix uncooked potatoes, sauce mix, boiling water, half and half, chicken, peas and mushrooms.
3. Bake uncovered 30 to 35 minutes, stirring once (I did not stir), until potatoes are tender.
4. In a small bowl, mix remaining ingredients; sprinkle over potato mixture.
5. Bake uncovered about 5 minutes longer, or until light golden brown.
|
|