Chicken-Veggie Casserole

  • Prep 20 min
  • Total 45 min
  • Servings 6

Ingredients

  • 1 can (10 3/4 ounces) condensed Cheddar cheese soup
  • 1 cup milk
  • 2 tablespoons instant minced onion
  • 2 cups 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

Steps

  • 1
    Heat oven to 400°F. 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.

  • 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 this family-pleasing meal with orange slices and fresh grapes.
  • 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.
  • Top with sliced almonds or French-fried onions for extra crunch.

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
160
Total Fat
18 g
Saturated Fat
5 g
Cholesterol
80 mg
Sodium
1120 mg
Potassium
330 mg
Total Carbohydrate
35 g
Dietary Fiber
2 g
Protein
18 g
% Daily Value*:
Vitamin A
54%
54%
Vitamin C
14%
14%
Calcium
18%
18%
Iron
12%
12%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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