Scalloped Potatoes Chicken Supper
Another great recipe from Quick Cooking Magazine. I needed to make a casserole to take to a friend that just had a baby. She doesn't like tomato based foods, so I thought I'd try something different. I doubled the recipe and made one for my family and one for hers and it was a huge hit with both! She called the very next morning and said she had to have the recipe because her entire family gobbled it up! Quick, easy and tasty... my kind of recipe!
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INGREDIENTS
Nutrition- 1(5 ounce) package scalloped potatoes mix
- 1⁄8teaspoon poultry seasoning
- 1 3⁄4cups boiling water
- 1(10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 2cups cubed cooked chicken
- 1cup shredded carrot
- 1⁄2cup celery
- 1⁄4cup finely chopped onion
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DIRECTIONS
- Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning.
- Whisk in the water & soup; stir in the chicken, carrots, celery, onion and potatoes.
- Transfer to a greased 2 quart baking dish and bake uncovered at 400 degrees for 45-50 minutes or until vegetables are tender.
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