Scalloped Chicken and Potatoes

A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.
Ingredients
1
box (4.8 oz) Betty Crocker™ sour cream 'n chives sliced potato mix
2 1/4
cups boiling water
3/4
cup half-and-half or whole milk
3
cups cubed cooked chicken
1
cup frozen sweet peas
1
can (8 oz) mushroom pieces and stems, drained
1/2
cup Progresso™ plain bread crumbs
1/4
cup butter or margarine, melted
1
tablespoon chopped fresh parsley
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Steps
1
Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
2
Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
3
In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.