1
cup shredded American-Cheddar cheese blend (4 oz)
1
can (2.8 oz) French-fried onions
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until mushrooms are browned.
2
In large bowl, mix soup, milk, mustard, salt, thyme and pepper. Stir in mushrooms, chicken, broccoli and water chestnuts. Pour into baking dish. Sprinkle with cheese.
3
Cover dish with foil. Bake 30 minutes. Sprinkle French-fried onions over top. Bake uncovered about 15 minutes longer or until mixture is hot and bubbly.
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To save time, substitute 1 jar (6 oz) sliced mushrooms, drained, for the fresh mushrooms. Omit the butter and browning step.
Add color by sprinkling 1/2 cup of diced roasted red bell peppers over the broccoli layer.
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