Scalloped Chicken Supper Recipe
Scalloped Chicken Supper Recipe photo by Taste of Home
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Scalloped Chicken Supper Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 4 servings


  • 1 package (4.9 ounces) scalloped potatoes
  • 1-3/4 cups boiling water
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/8 teaspoon poultry seasoning
  • 2 cups cubed cooked chicken
  • 1 cup shredded carrots
  • 1/2 cup chopped celery
  • 1/4 cup finely chopped onion

Nutritional Facts

1 each: 343 calories, 11g fat (3g saturated fat), 70mg cholesterol, 1209mg sodium, 35g carbohydrate (5g sugars, 5g fiber), 25g protein.


  1. Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
  2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Scalloped Chicken Supper in Quick Cooking January/February 2005, p51

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katlaydee3 User ID: 3741999 149366
Reviewed Jul. 19, 2013

"This was really good served with an Asian salad and crescent rolls. It reminded us of chicken potpie."

Catherine119 User ID: 7105115 149365
Reviewed Jan. 25, 2013

"I made this on a cold winter day, tasted great the only thing I would add would be garlic next time I make it."

winthedeaf User ID: 3513551 206885
Reviewed Sep. 22, 2011

"Nothing special. I wasn't horrible, but extremely dry...already regretting the waste of ingredients. :("

Grama6 User ID: 3715841 66137
Reviewed May. 22, 2010

"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!"

bluephrog User ID: 3462507 63691
Reviewed Feb. 1, 2010

"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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