Chicken and Vegetable Casserole
"I love casseroles because you can make so many different kinds, best they can be prepared ahead and baked when your ready to serve dinner, Vary the flavour of this easy casserole by using another flavour of condensed soup, perhaps cream of mushroom or cream of celery. Anyway my kids love this casserole!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (309.2 g)
- Calories 601
- Total Fat - 19.7 g
- Saturated Fat - 11.6 g
- Cholesterol - 84.3 mg
- Sodium - 762.7 mg
- Total Carbohydrate - 90.6 g
- Dietary Fiber - 5.1 g
- Sugars - 36.5 g
- Protein - 16.8 g
- Calcium - 387 mg
- Iron - 1.4 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 400ºF. In 3-quart saucepan, heat soup, milk and dried onion to boiling sirring constantly. Stir in vegetables and chicken and pepper. Pour into ungreased 11x7-inch (2 quart) glass baking dish.
Step 2
In small bowl mix baking mix with next three ingredients until crumbly; sprinkle over chicken mixture.
Step 3
Bake about 25 minutes or until topping is golden brown and mixture is bubbly.
Tips
No special items needed.
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