Back-to-School Chicken-Veggie Casserole

Prep Time:15 Mins | Total Time:40 Mins | Makes:6 servings
  

  


1 can (10 FL oz/284 mL) condensed Cheddar cheese soup
1 cup (250 mL) milk
2 tbsp (25 mL) dried minced onion

2 1/2 cups (625 mL) Green Giant* Frozen Mixed Vegetables

1 1/2 cups (375 mL) cut-up cooked chicken
2 cups (500 mL) Bisquick* Mix
2 tbsp (25 mL) mayonnaise or salad dressing
1 egg
1/4 cup (50 mL) chopped green onions


  • Heat oven to 400ºF. In 3-quart saucepan, heat soup, milk and onion to boiling, stirring constantly. Stir in vegetables and chicken. Pour into ungreased 11x7-inch (2 quart) glass baking dish.
  • In small bowl, mix remaining ingredients until crumbly; sprinkle over chicken mixture.
  • Bake about 25 minutes or until topping is golden brown and mixture is bubbly.
Back-to-School Chicken-Veggie Casserole Recipe




Tip
Substitution : Vary the flavour of this easy casserole by using another flavour of condensed soup, perhaps cream of mushroom or cream of celery.


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