Chicken ‘N Potato Casserole

Ingredients

• 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)

Directions

1. Preheat oven to 400° F
2. Prepare potatoes according to package directions.
3. Stir in soup.
4. Gently mix in chicken, peas and pimentos. Bake in 2-quart casserole uncovered for 45 minutes or until potatoes are tender.