I like easy casseroles. They make life a little easier. This one is great. It's economical (because I know we all have some Betty Crocker potatoes in the stockpile, and some cheap cheese in the freezer...) and tasty (but not so great for the waistline.
...4 potatoes, thinly sliced
...2 chicken breasts (cut into chunks or shredded)
...3 tsp. vegetable oil
...1 can cream of chicken soup (not pictured)
...1 can mushrooms (not pictured)
Before slicing potatoes, cook slighty in microwave to ensure done-ness in the oven (this is crucial. if you don't slightly bake the potatoes beforehand, then you will have crunchy, undone potatoes in your casserole). In a medium pan over medium-high heat, brown chicken until it is white all through. Prepare scalloped potatoes as directed on box. Stir in sliced potatoes, chicken, cream of chicken soup and mushrooms. Bake at 350* for 15 minutes. Add cheese to top of casserole and return to oven for 10-15 minutes.