Chicken and Vegetable Bake |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Here's a tasty way to use up leftovers, or a simple dish to start from scratch. Canned chicken, French fried onions and cream of celery soup make it easy and delicious. Ingredients:
1 (10 3/4 ounce) can campbell's condensed cream of celery soup (regular or 98% fat free) |
1/2 cup milk |
1 cup cooked broccoli florets or 1 cup cauliflower floret |
1 cup cooked sliced carrot |
1 cup cooked cut green beans |
2 (4 1/2 ounce) cans swanson premium white chunk chicken breast in water, drained |
1 dash ground black pepper |
1 (2 7/8 ounce) can french's french fried onions (1 1/3 cups) |
1/4 cup cooked red pepper, strips (optional) |
Directions:
1. * Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole.
2. * Bake at 350°F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the remaining onions.
3. * Bake for 5 minutes or until the onions are golden brown.
4. * Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.
|
|