Crunchy Chicken Dinner 

These ingredients can be easily kept on hand so you can dazzle your family in minutes!

1 package Betty Crocker® sour cream & chives mashed potatoes
3 tablespoons margarine or butter
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese (4 ounces)
2 packages (9 ounces each) frozen boneless, skinless cooked diced
chicken, thawed, or 4 cups cut-up cooked chicken
1 can (14 1/2 ounces) chicken broth
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
Salt and pepper to taste


Heat oven to 350 F. Grease rectangular baking dish, 13x9x2 inches.

Stir together both packets Potatoes and both packets Seasoning Mix in medium bowl. Measure 1 cup of the potato mixture (dry) into small bowl; stir in margarine and Parmesan cheese until crumbly; set aside.

Stir remaining ingredients into remaining potato mixture in medium bowl; spread in pan. Sprinkle with Parmesan cheese mixture.

Bake uncovered 25 to 30 minutes or until light golden brown.

Makes 8 to 10 servings

Betty's Tip: To make ahead, prepare as directed except before baking, cover and refrigerate up to 24 hours. Increase bake time to 30 to 35 minutes.

Nutritional Info per 1 Serving: 325 calories (145 calories from fat); 16 g fat (6 g saturated); 65 mg cholesterol; 1080 mg sodium; 19 g carbohydrate; 2 g dietary fiber; 28 g protein.

High Altitude (3500-6500 ft): Increase bake time to 30-35 min.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by General Mills, Inc.

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