Ingredients
1 package (4.9 ounces) scalloped potatoes1-3/4 cups boiling water1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/8 teaspoon poultry seasoning2 cups cubed cooked chicken1 cup shredded carrots1/2 cup chopped celery1/4 cup finely chopped onion
Preparation
Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
