Scalloped Chicken and Potatoes

Prep Time: 15 min
Start to Finish: 55 min
Makes: 5 servings

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 Green Giant® frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley


Heat oven to 450°F.

In ungreased 2-quart casserole, mix uncooked potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms.

Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.

In small bowl, mix remaining ingredients; sprinkle over potato mixture.

Bake uncovered about 5 minutes longer or until light golden brown.

Tex-Mex Burgers

These burgers can be prepared ahead and kept in the cooler until
you're ready to barbecue. Serve them with corn chips and guacamole.

1-1/2 lbs. ground beef
4 oz. can chopped green chiles, draied
3 oz. Monterey Jack cheese, cut into 1/4-inch cubes
6 sandwich buns
6 Tbs. sour cream
6 Tbs. salsa
6 lettuce leaves, if desired.

1. Heat grill. shape ground beef into twelve 3-1/2-inch patties.
Place 6 patties on waxed paper. Top each with one-sixth of the chiles
and one-sixth of the cheese. Place remaining patties over stuffing;
press edges to seal.

2. When ready to barbecue, place prepared patties on gas grill over
medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals. Cook 10 to 15 minutes until meat is no longer pink, turning
once. Serve on buns with sour cream, salsa and lettuce. 6 servings.

Broiler Directions:
Prepare recipes as directed. Place patties on broiler pan; broil 4 to
6 inches from heat for 10 to 15 minutes until meat is no longer pink,
turning once. Serve on buns with sour cream, salsa and lettuce.

-Pillsbury Classic Cookbooks, June 1992 (#136)
Picnics & Potlucks

Refried Beans Supreme

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish;
cover.

MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir.

Sprinkle with remaining 1/2 cup cheese.

Microwave, uncovered, 1 to 2 minutes or until cheese is melted.

SPRINKLE with tomato and onions

4 servings

Olive Garden Fettucine Alfredo

8 ounces Cream cheese −− cut in bits

3/4 cup Parmesan cheese −− grated

1/2 cup Butter or margarine

1/2 cup Milk

8 ounces Fettuccine; cook −− drain

In large saucepan combine cream cheese, Parmesan, butter and

Milk, stirring constantly until smooth. Toss pasta lightly with

sauce, coating well.