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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is family favorite super easy, super yummy and simply scrumptious! Ingredients:
5 boneless skinless chicken breasts (cooked and cubed) |
2 (10 ounce) cans cream of mushroom soup |
1 cup mayonnaise |
1 cup sour cream |
2 -3 tablespoons curry powder |
1 tablespoon paprika |
1/2 teaspoon seasoned pepper |
1 teaspoon salt |
4 cups frozen broccoli carrots cauliflower mix (or frozen veggie mix of choice) |
3 cups corn flakes (lightly crushed) |
3 tablespoons butter (melted) |
2 cups sharp cheddar cheese, grated |
Directions:
1. To cook chicken boil or roast and cube.
2. Rinse frozen veggies under warm water to defrost.
3. Place chicken and veggies in a large mixing bowl and add soup, mayo, sour cream and all seasonings-mix well.
4. Grease a 9x13 casseroel pan with Pam.
5. Put mixture into casserole dish and top with cheese.
6. In a seperate bowl mix crushed corn flakes and butter to make crunchie topping.
7. Spoon topping over casserole.
8. Bake at 350 degress for 35-45 min, shopuld be bubbly and golden on top.
9. Yummy! Enjoy!
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