Chicken and Vegetable Alfredo

 

1

bag (19 oz) Green Giant® frozen broccoli & carrots with garlic & herbs

1

cup all-purpose flour

1/4

cup grated Parmesan cheese

1/3

cup cold butter or margarine, cut into small pieces

1

egg, slightly beaten

1 1/2

cups cubed cooked chicken

1

jar (16 oz) four-cheese Alfredo pasta sauce

1

can (15.25 oz) Green Giant® whole kernel sweet corn, drained

• 1 Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.
• 2 Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.
• 3 To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.
• 4 Bake 20 to 25 minutes or until topping is golden brown.