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Dr. Potato Blog

Chicken 'N Potato Casserole


Yield: 5 servings

Ingredients


  • 1 package Dehydrated Scalloped Idaho Potatoes
  • 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
  • 1 cup diced, cooked chicken
  • 1 cup cooked peas
  • 1/4 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.


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