Chicken ‘N Potato Casserole
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- 1 package Dehydrated Scalloped Idaho Potatoes
- 1 can (10¾ ounces) cream of mushroom soup, undiluted
- 1 cup diced, cooked chicken
- 1 cup cooked peas
- ¼ cup chopped pimento (optional)
- Preheat oven to 400° F
- Prepare potatoes according to package directions.
- Stir in soup.
- Gently mix in chicken, peas and pimentos. Bake in 2-quart casserole uncovered for 45 minutes or until potatoes are tender.