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Speedy Scalloped Potatoes

 Speedy Scalloped Potatoes
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.
4-6 ServingsPrep: 5 min. Bake: 50 min.

Ingredients

  • 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

Directions

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