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“This recipe works wonders with leftover turkey or chicken,” says Genia McClinchey of Lakeview, Michigan. “It’s a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!”
Nutritional Facts 1 serving (1 each) equals 515 calories, 32 g fat (18 g saturated fat), 157 mg cholesterol, 1,125 mg sodium, 33 g carbohydrate, 5 g fiber, 23 g protein.
Originally published as Chicken Vegetable Casserole in Simple & Delicious March/April 2007, p17
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Reviewed on Aug. 22, 2011 by VFlowerPowerV
I make this all the time and my brother's family loves it when they come to visit. Very easy to make.
Reviewed on Jun. 04, 2011 by 1968Debra
I liked it, but mine was a little soup. Next time I would put a little corn starch in with the soup. I thought the crust was good, oh and lots of cheese on it.
Reviewed on May. 20, 2010 by airborne_barbie@yahoo.com
mmmmm. makes a quick dinner when you use the precooked chicken strips!
Reviewed on Oct. 20, 2009 by valanddansmith
This was very good although I'm not too sure about the crust being on the bottom - it sort of disappeared. Next time, I will probably make a bisquick type crust and pour it over top. Otherwise, very hearty and homey!
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