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Chicken and Vegetable Casserole Recipe

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This recipe for Chicken and Vegetable Casserole, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, July 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can condensed cream of potato soup
1 cup milk
tsp season salt
2 cups cubed cooked chicken
16 oz bag of frozen mixed vegetable (broccoli, carrots and cauliflower combo is good)
1 cup shredded cheddar cheese
1 can French Fried Onions
1 pkg refrigerator crescent rolls

Directions:
Directions:
Combine soup, milk, seasoned salt, chicken, vegetables, cup cheese and can onions. Place in 8 x 12 inch baking dish. Bake covered for 20 minutes in 375 degree oven. Unwrap crescent rolls; separate into two rectangles. Press together perforated cuts; cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Return to oven and back uncovered 15 minutes longer. Top lattice (bread portion) with remaining cheese and onions; bake uncovered 3 to 5 minutes or until onions are golden brown.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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