Scalloped Chicken and Potatoes

Scalloped Chicken and Potatoes
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® Valley Fresh Steamers™ 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 contents of uncooked potatoes and sauce mix pouches (from potato mix box), 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.