Title: Chicken and Potato Casserole
Categories: Main dish, Seandennis
Yield: 5 Servings
1 Box au gratin potatoes
2 c Boiling water
3/4 c Milk
2 T Butter or margarine
1 Can (10 3/4 oz) cream of
- mushroom soup, undiluted
1 c Diced cooked chicken
1 c Cooked peas
1/4 c Chopped pimiento (optional)
Preheat oven to 400 degrees F.
In a 2-quart casserole dish, combine potatoes and sauce mix. Stir in
boiling water, milk, and butter. Stir in soup. Gently mix in
chicken, peas, and pimientos. Bake uncovered for 45 minutes or until
potatoes are tender. Let stand a few minutes and serve.
From: A recipe on the side of a box of au gratin potatoes
