Cheesy Chicken Vegetable Casserole
A tasty yet nutritious week-day meal that's easy to put together.
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
broccoli, frozen
|
|
| ½ | cup |
celery
sliced |
|
| 10 ¾ | ounces |
cream of mushroom soup
|
|
| 1 | cup |
chicken
cooked, diced |
|
| 2 | ounces |
pimentos
|
|
| 1 | cup |
croutons, unseasoned
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
broccoli, frozen
|
|
| 118 | ml |
celery
sliced |
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 237 | ml |
chicken
cooked, diced |
|
| 57.8 | ml/g |
pimentos
|
|
| 237 | ml |
croutons, unseasoned
|
* |
Directions
Cut a large "X" across one side of each pouch of vegetables.
Place pouches cut-side down in an 8-inch square baking dish .
Microwave on high eight to ten minutes.
Set aside. Place celery in a 1-cup glass measure and cover with plastic wrap.
Mocrowave on high two minutes, or until softened.
Empty vegetables and sauce from pouches into same baking dish.
Add celery, soup and chicken.
Combine well and stir in pimiento gently.
Top with croutons.
Do not cover dish. Rotating midway through cooking, microwave on high 10 to 12 minutes, or until bubbly hot.
