Scalloped Chicken and Potatoes

Ingredients

• 0.5 cup breadcrumbs plain
• 0.3 cup butter melted
• 3 cups roasted chicken cubed cooked
• 1 tablespoon parsley fresh chopped
• 0.8 cup milk whole
• 4.8 oz potatoes sour sliced
• 8 oz mushrooms drained canned
• 1 cup peas sweet frozen
• 2.3 cups water boiling

Equipment

• bowl
• oven

Directions

1. Heat oven to 450F. 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.
4. Bake uncovered about 5 minutes longer or until light golden brown.