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Creamy Chicken Vegetable Casserole Recipe

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This recipe for Creamy Chicken Vegetable Casserole, by , is from Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrystal Stiglets
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 uncooked boneless, skinless chicken breast
16 oz Birds Eye Farm Fresh Broccoli, Cauliflower, Carrots, Frozen
10 3/4 oz Campbell's Healthy Request Cream of Mushroom Soup
8 oz Kraft Philadelphia Brand Light Garden Vegetable Cream Cheese
6 Nabisco Ritz Reduced-fat crackers

Directions:
Directions:
Pre-heat oven to 375 degrees.

Pre-heat skillet on medium-high heat and spray with Pam. Cut chicken into chunks and place in pan; cook until done. Prepare vegetables according to package. Drain and place in a bowl with cooked chicken. Stir in soup and cream cheese. Add seasonings to taste (salt, pepper, onion powder.) Transfer to a Pam-sprayed 1 1/2 quart baking dish. Crush six Ritz crackers and crumble across the top of the casserole. Spray with butter flavor Pam. Bake uncovered for 25 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
6 points

 

 

 

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