| 2 | cups cut-up cooked chicken |
| 1 | jar (16 oz) Cheddar cheese pasta sauce |
| 1 | bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained |
| 1 1/4 | cups Original Bisquick® mix |
| 1/4 | cup grated Parmesan cheese |
| 1/4 | cup firm butter or margarine |
| 1 | egg, slightly beaten |
Serve with...
Spiced Pumpkin Cupcakes
Total Time:
1 hour 35 min
| 1. | Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan. |
| 2. | In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture. |
| 3. | Bake 20 to 22 minutes or until topping is light golden brown. |
| Heat chicken, pasta sauce and vegetables in 3-quart saucepan over medium heat, stirring occasionally, until hot and bubbly before pouring into square pan. |
|
| A 16-ounce jar of purchased Alfredo pasta sauce can be used for the cheese sauce. |
|
| Using frozen (thawed) cooked chicken or two 5-ounce cans of chunk chicken, drained, will give you a head start on this casserole. |
Nutrition Information:
420 ( 250); 28g ( 12g, 1g); 130mg; 1060mg; 24g ( 2g, 4g); 19g 45%; 20%; 20%; 10% 1 ; 0 ; 1 ; 2 ; 4 1/2 1 1/2