Creamy Chicken & Veggie Scalloped Potato Bake

Ingredients:

• 1 box Loretta Scalloped Potatoes
  
• 2 cups boiling water
  
• ¾ cup milk
  
• 2 tablespoons butter, melted
  
• 2 cups cooked chicken breast, diced
  
• 1 cup frozen mixed vegetables (peas, carrots, corn)
  
• 1 small onion, diced
  
• 1 teaspoon garlic powder
  
• 1 cup shredded cheddar cheese
  
• ½ teaspoon paprika
  
• Salt and pepper, to taste
• Fresh parsley, chopped (optional garnish)
  

Instructions:

Step 1:
Preheat your oven to 400°F (204°C). Grease a 9×13 baking dish.

Step 2:
In a large bowl, combine the seasoning packet from the Loretta Scalloped Potatoes box, boiling water, milk, melted butter, garlic powder, salt, and pepper. Mix thoroughly until smooth.

Step 3:
Arrange the potato slices evenly in the baking dish. Layer the diced cooked chicken, mixed vegetables, and diced onions evenly over the potatoes.

Step 4:
Pour the creamy sauce mixture evenly over the chicken, vegetables, and potatoes, ensuring everything is covered. Sprinkle shredded cheddar cheese and paprika evenly on top.

Step 5:
Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking uncovered for another 15 minutes, or until golden brown and bubbly.

Step 6:
Remove from oven and let stand for 5 minutes. Garnish with fresh parsley if desired.