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Chicken Vegetable Casserole

Name: Chicken Vegetable Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 1/2 cup butter, softened; 1 cup sour cream; 1 large egg; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon rubbed sage; 1 package (16 ounces) frozen mixed vegetables, thawed; 2 cups cubed cooked chicken or turkey; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1/2 cup chopped onion; 1/2 cup shredded cheddar cheese

6 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min.

Makes

6 servings

“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!”

Chicken Vegetable Casserole Recipe photo by Taste of Home

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Ingredients

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Directions

In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish.
In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts

1 each: 515 calories, 32g fat (18g saturated fat), 157mg cholesterol, 1125mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 23g protein.

Chicken Vegetable Casserole

Total Time

Makes

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Ingredients

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