Crunchy Chicken Dinner

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Crunchy Chicken Dinner - print recipe

Yield:

Ingredients:


1 pkt	Betty Crocker sour cream and
	chives mashed potatoes
60 ml	margarine or butter
1/4 cup	grated Parmesan cheese
1 cup	shredded Cheddar cheese - (4 oz)
2 pkt	frozen boneless skinless cooked
	diced chicken - (9 oz ea) thawed
	(or 4 cups cut-up cooked chicken)
1 can	chicken broth - (14 1/2 oz)
1 can	condensed cream of mushroom soup - (10 3/4 oz)
1 pkt	frozen chopped broccoli - (10 oz) thawed, drained
1 can	mushroom stems and pieces - (4 oz) drained
	Salt to taste
	Freshly-ground black pepper to taste

Method:

Heat oven to 350 degrees. Grease rectangular baking dish, 13 by 9 by 2 inches.

Stir together both packets potatoes and both packets seasoning mix in medium bowl. Measure 1 cup of the potato mixture (dry) into small bowl; stir in margarine and Parmesan cheese until crumbly; set aside.

Stir remaining ingredients into remaining potato mixture in medium bowl; spread in pan. Sprinkle with Parmesan cheese mixture.

Bake uncovered 25 to 30 minutes or until light golden brown.

This recipe yields 8 to 10 servings.

High Altitude (3500-6500 ft): Increase bake time to 30 to 35 minutes.

Betty's Tip: To make ahead, prepare as directed except before baking, cover and refrigerate up to 24 hours. Increase bake time to 30 to 35 minutes.

Description: "These ingredients can be easily kept on hand so you can dazzle your family in minutes!"

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