Scalloped Chicken and Potatoes

• 1 (4 7/8 ounce) box scalloped potatoes mix
• 2 14 cups boiling water
• 34 cup half-and-half (I used heavy cream) or 34 cup whole milk (I used heavy cream)
• 3 cups cubed cooked chicken (I used boneless skinless thighs, they came out very tender)
• 1 cup frozen green pea
• 1 (8 ounce) jarsliced button mushrooms, drained
• 12 cup plain breadcrumbs
• 14 cup butter, melted
• 1 tablespoon fresh parsley (I used dried)

1. Heat oven to 450F.
2. In ungreased 2-quart casserole dish, mix uncooked potatoes, sauce mix, boiling water, half and half, chicken, peas and mushrooms.
3. Bake uncovered 30 to 35 minutes, stirring once (I did not stir), until potatoes are tender.
4. In a small bowl, mix remaining ingredients; sprinkle over potato mixture.
5. Bake uncovered about 5 minutes longer, or until light golden brown.

potatoes, boiling water, milk, chicken, frozen green pea, button mushrooms, breadcrumbs, butter, fresh parsley

Taken from www.food.com/recipe/scalloped-chicken-and-potatoes-325802 (may not work)