Taste of Home
Chicken Vegetable Casserole
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 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!”
Ingredients
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1/2 cup butter, softened
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1 cup sour cream
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1 large egg
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 teaspoon rubbed sage
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1 package (16 ounces) frozen mixed vegetables, thawed
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2 cups cubed cooked chicken or turkey
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/2 cup chopped onion
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1/2 cup shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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