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Canned soup and a package of scalloped potato mix hurry along this creamy and comforting casserole sent in by Cheryl Maczko. "You can use either leftover chicken or turkey," suggests the Arthurdale, West Virginia cook.
Nutritional Facts 1 serving (1 each) equals 343 calories, 11 g fat (3 g saturated fat), 70 mg cholesterol, 1,209 mg sodium, 35 g carbohydrate, 5 g fiber, 25 g protein.
Originally published as Scalloped Chicken Supper in Quick Cooking January/February 2005, p51
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Reviewed on Sep. 22, 2011 by winthedeaf
Nothing special. I wasn't horrible, but extremely dry...already regretting the waste of ingredients. :(
Reviewed on May. 22, 2010 by Grama6
We enjoyed this quick and easy recipe. I added a touch of cumin and a little salt. Will be great to make in the RV!
Reviewed on Feb. 01, 2010 by bluephrog
This was way too salty & too "orangy" from the potato sauce mix and carrots. The potatoes were so thin that any sticking above the sauce took on a potato chip consistency after baking. The small amt. of potatoes in the boxed mix didn't begin to contribute "substance" to this dish. The saltimess was NOT to be ignored! Ewwww! I will never make this again!
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