Chicken-Veggie Casserole
Turn leftover chicken into a creamy casserole with a delicious, golden crumb topping.
List of Ingredients
Makes 6 servings
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
2 tablespoons instant minced onion
1 package (10 ounces) frozen mixed vegetables, thawed
1 1/2 cups cut-up cooked chicken
2 cups Bisquick
1/4 cup sliced green onions
2 tablespoons mayonnaise
1 egg Recipe
Heat oven to 400 degrees. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2-inches.
Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.
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