Chicken Vegetable Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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âThis recipe works wonders with leftover turkey or chicken,â says Genia McClinchey of Lakeview, Michigan. âItâs a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!â Ingredients:
1/2 cup butter, softened |
1 cup (8 ounces) sour cream |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon rubbed sage |
1 package (16 ounces) frozen mixed vegetables, thawed |
2 cups cubed cooked chicken or turkey |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup chopped onion |
1/2 cup shredded cheddar cheese |
Directions:
1. In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish.
2. In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through. Yield: 6 servings.
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