Sunday, November 23, 2008

Chicken Vegetable Casserole

I wasn't sure how this recipe would turn out, but I should have known that anything with cream of mushroom soup and french fried onions would be good! I simply had some leftover chicken to use up and wanted to add vegetables to it for a quick lunch.

Chicken Vegetable Casserole

1 chicken breast, cooked and shredded
1 can cream of mushroom soup
1/2 cup skim milk
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1 pkg frozen broccoli, cauliflower, carrot mix- about 2 cups (cooked according to package directions)
salt & pepper to taste
1/2 cup French's Fried Onions

Pre-heat oven to 375 and spray small casserole dish with non-stick cooking spray. Layer cooked vegetables in casserole dish. Sprinkle with salt and pepper. Cover with cheddar cheese and top with chicken. Mix soup and milk together and pour over chicken and vegetables. Mixture will be thick. Top with mozzarella cheese. Cook uncovered for 30 minutes. Top with french fried onions and cook another 5-10 minutes or until onions are golden brown.

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