Reconstitute potatoes according to package directions.
Layer chicken in 2 greased half size, 2-inch deep steam table pans. Spoon tomato sauce evenly over top. Top with scalloped potatoes and sprinkle with Parmesan.
Bake in 400°F oven for about 40 minutes or until golden brown and bubbly.
Serve with ½ cup broccoli and cauliflower florets. Serve with whole grain roll.
Notes
Tip: Substitute spiralized spiralized veggies, such as zucchini, carrot and beet, for broccoli
and cauliflower florets if desired.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=7320