Scalloped Chicken Supper

1 package (4.9 ounces) scalloped potatoes
1/8 teaspoon poultry seasoning
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion

Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning. Whisk in the water and soup. Stir in chicken, carrots, celery, onion and potatoes.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender. Makes 4 servings.