"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE Recipe

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This recipe for QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE, by , is from THE DULEK-BARTZ FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dolores Dulek-Bartz

Category:
Category:
 


Ingredients:  
Ingredients:  
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. shredded carrots
1/2 c. milk
10 3/4 oz. can cream of chicken soup
3 oz. pkg. cream cheese, softened
1/4 c. grated parmesan
1/2 tsp. salt
9 oz. pkg. frozen cut broccoli in a pouch
2-3 c. cubed, cooked chicken

Directions:
Directions:
Heat oven to 375. In a large saucepan combine onion, celery, green pepper, carrots, milk, soup, cream cheese, parmesan cheese and salt. Cook over medium heat until mixture is hot and cheese is melted. Stir in broccoli and chicken. Pour into ungreased 2 qt. casserole dish or 12 by 8 inch baking dish.
 

TOPPING


Ingredients:  
Ingredients:  
1 c. buttermilk pancake mix
4 oz. shredded cheddar cheese
1/4 c. slivered almonds
1/4 c. milk
1 tbsp. oil
1 egg, slightly beaten

Directions:
Directions:
In a medium bowl, combine all topping ingredients and blend well. Spoon topping by tablespoon over warm chicken mixture. Bake at 375 for 20-30 minutes or until golden brown and bubbly around edges. 6 servings.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
1

 

 

 

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