Scalloped Potato Chicken Parmigiana

Ready in 1 hour
Complexity: Sous Chef
Serves 30 People

Scalloped Potato Chicken Parmigiana
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1 carton (2.54 lb) Idahoan® SLICES Scalloped Potatoes
  • 60 oz (3.75 lbs) cooked chicken pieces
  • 5 cups low sodium tomato sauce
  • 2½ cups grated Parmesan cheese
  • 7.5 cups cooked broccoli florets
  • 7.5 cups cooked cauliflower florets
  • 30 whole grain rolls
  1. Reconstitute potatoes according to package directions.
  2. 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.
  3. Bake in 400°F oven for about 40 minutes or until golden brown and bubbly.
  4. Serve with ½ cup broccoli and cauliflower florets. Serve with whole grain roll.
Tip: Substitute spiralized spiralized veggies, such as zucchini, carrot and beet, for broccoli and cauliflower florets if desired.
Nutrition Information
Serving size: ½ cup potato, 2 oz chicken, ½ cup vegetables, 1 whole grain roll Calories: 370 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 47g Sugar: 8g Sodium: 890mg Fiber: 5g Protein: 27g Cholesterol: 55mg


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