Scalloped Chicken and Potatoes

Scalloped Chicken and Potatoes

from: source unknown

1 package (4.8 oz) sour cream 'n chives scalloped potato mix
2 1/4 c boiling water
3/4 c half-and-half or whole milk
3 c cubed cooked chicken
1 c frozen sweet peas
1 can (8 oz) mushroom pieces and stem, drained
1/2 c plain bread crumbs
1/4 c butter or margarine, melted
1 T chopped fresh parsley

Heat oven to 450 degrees. Mix potatoes, sauce mix, water, half-and-half, chicken, peas and mushrooms in ungreased 2-qt casserole.

Bake uncovered 30 - 35 minutes, stirring once, until potatoes are tender.

Mix remaining ingredients in small bowl; sprinkle over potato mixture. Bake uncovered about 5 minutes or until light golden brown.

5 servings.

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Notes: No surprise here, but I doubled this. I omitted the mushrooms. I could blame the kids for leaving out the slimy fungi but truthfully I did it for me. Blech... my skin is crawling just thinking about this dinner with mushrooms. Also, we totally forgot to do the bread crumbs on the top for the last five minutes. My guess is that they would have been a yummy addition and we'll not forget this step next time.  I also used 1% milk.

Verdict: Heck ya!!! The kids devoured this!!!! We had it for dinner on a night that Phil subbed for an elementary school - in the PE department. His throat hurt from yelling (not in anger, but to keep the kids organized and playing all manners of games...) and he called this casserole "perfect comfort food." We served it with warm french bread!

Interesting note: after I noticed that everyone had eaten a good portion of their serving I went around the table and had everyone give it a thumbs up or a thumbs down. When everyone voted with an enthusiastic thumbs up, Kendall said... "you should send this recipe to Rachel Ray... she'd love you forever!!" Kendall's adoration of Rachel Ray lives on...