Speedy Scalloped Potatoes Recipe

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This recipe calls for boxed potatoes—so there's no peeling and slicing! And with leftover cooked chicken, it's a simple way to make a hearty one-dish dinner.
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES: 4-6 servings


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

Nutritional Facts

1 cup: 231 calories, 7g fat (2g saturated fat), 47mg cholesterol, 813mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 17g protein.


  1. In a bowl, combine sauce mix packet from potatoes with the water, soup and poultry seasoning; stir until well blended. Add potatoes and remaining ingredients; mix well.
  2. Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender and top is golden. Yield: 4-6 servings.
Originally published as Speedy Scalloped Potatoes in Country Chicken Cookbook 1995, p76

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robertahammond User ID: 972233 73526
Reviewed Jul. 12, 2013

"This is good and like it says...speedy. I have made this a few times and have never taken the time to review it. It is tasty and creamy and a great go-to when the grand kids come."

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