Tasty Cheesy Chicken and Veggie Casserole

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 Minutes

Servings: 4

I had left over chicken from the night before and I didn't feel like doing too much work for dinner so I threw a few things together and got this yummy dish.

Ingredients:

1 large idaho potato (microwaved until cooked and shredded or you could use 1-11/2 cups frozen hash browns)

1 (10 3/4 ounce) can cream of mushroom soup (or any other cream of anything soup)

0.5 (15 1/4 ounce) can corn

0.5 (15 1/4 ounce) can sweet peas

5 baby carrots, cooked and cut into small slices

2 1/2 cups cooked chicken, cut into bite size peices

1/4 teaspoon garlic salt, less if your chicken is already seasoned

1/4 teaspoon ground black pepper

1 tablespoon milk

1/2 cup cheddar cheese, shredded

Directions:

1. Preheat oven to 350 and grease a 9x9 inch casserole dish.
2. In a medium bowl mix together all ingredients and then spoon into dish.
3. Bake for 35-40 minutes until everything is completely heated.
4. Variations.
5. You could top with refrigerated biscuits or even make a pot pie out of this. I would have but I didn't have enough flour to make pie crust.
6. I also used the left over corn and peas as a side for this because I don't like to waist.
7. You could also use frozen mixed veggies to make this a bit more easy. Again, I would have but I didn't have that on hand.
8. Enjoy! :).

By RecipeOfHealth.com