SCALLOPED POTATO AND CHICKEN CASSEROLE

3-1/2 cups milk
2 tablespoons butter
1 package (5 to 5-l/2 ounces) scalloped potato mix
1-1/2 cups frozen cut green beans, thawed, well drained
1-1/2 cups chopped cooked chicken
1/4 cup green onion slices
2 tablespoons stone ground mustard
1 cup (4 ounces) shredded Wisconsin Brick cheese

Microwave milk and butter in 2 quart round casserole 4 minutes on high or until steamy. Stir in potatoes and sauce mix; cover with waxed paper. Microwave 15 minutes, stirring every 5 minutes. Stir in beans, chicken, onion and mustard; microwave 5 to 6 minutes or until potatoes are tender. Stir in cheese; let stand 5 minutes.

Makes 4 servings.

NOTE: Substitute cooked fresh green beans for frozen green beans.