Monday, September 6, 2010

Crunchy Chicken Casserole



Didn’t make it to the grocery store today?  Check your pantry for these ingredients to make a quick casserole.  I used a frozen broccoli, cauliflower and carrot mix.  But, any frozen vegetable can be substituted.

Crunchy Chicken Casserole

1 cup cooked chicken breast (or 1 large can, drained)

1 small onion, chopped

2 cups frozen vegetables (broccoli, cauliflower & carrots)

1 can cream of chicken soup

1 cup evaporated milk

1/2 cup seasoned bread crumbs

2 tablespoons butter, melted

1/4 teaspoon each, garlic powder, pepper & sald

Combine chicken, onion, vegetables, soup, milk and seasonings.  Mix well and pour into casserole dish.  Mix melted butter and bread crumbs.  Spread over top of casserole.  Bake at 350 degrees for 30-40 minutes or until bubbly.

1 comment:

Julie said...

Sounds absolutely perfect to me :)