Scalloped Chicken Supper


    4.9 oz. scalloped potatoes
    1 3/4 cups boiling water
    10 3/4 oz. can condensed cream of chicken soup, undiluted
    1/8 tsp. poultry season
    2 cups cooked, cubed, chicken
    1 cup shredded carrots
    1/2 cup chopped celery
    1/4 cup finely chopped onions

    Place contents of sauce mix in large bowl and set potatoes aside. Whisk in water, soup, and poultry season. Stir in chicken, carrots, celery, onions, and reserved potatoes. Trasfer to a 2 quart casserole dish and bake at 400 for 50 minutes.