Chicken-Veggie Casserole

Chicken-Veggie Casserole

Turn leftover chicken into a creamy casserole with a delicious, golden crumb topping.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

6

servings

1
can (10 3/4 ounces) condensed Cheddar cheese soup
1
cup milk
2
tablespoons instant minced onion
2
cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
1 1/2
cups cut-up cooked chicken
2
cups Original Bisquick® mix
1/4
cup sliced green onion
2
tablespoons mayonnaise or salad dressing
1
egg
  1. Heat oven to 400ºF. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
  2. Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
  3. Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Keep cut-up cooked chicken on hand for all sorts of quick dinners. Save your extra chicken or pick up frozen cooked chicken in the frozen-meats section of your supermarket.
Serve With
Serve this family-pleasing meal with orange slices and fresh grapes.
Substitution
Instead of adding leftover chicken, cut up and cook three of the seasoned chicken breast halves (about 12 ounces) available in the supermarket meat department. The seasoning in the chicken will add another layer of flavor to this dish.
Special Touch
Top with sliced almonds or French-fried onions for extra crunch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 365
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 5 g,),
  • Cholesterol 80 mg;
  • Sodium 1120 mg;
  • Total Carbohydrate 35 g
    • (Dietary Fiber 2 g,
  • Protein 18 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 1 1/2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.