Tasty Tuesday recipes

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:

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.

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!