Chicken'N' Vegetable Casserole
Yield
10 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 10 | ounces |
frozen peas & carrots mix
cooked |
|
| ¼ | cup |
pimentos
chopped |
|
| 1 | medium |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | envelope |
mashed potatoes
instant |
*
|
| ¼ | teaspoon |
seasoned salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 289 | ml/g |
frozen peas & carrots mix
cooked |
|
| 59 | ml |
pimentos
chopped |
|
| 1 | medium |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 15 | ml |
butter
|
|
| 1 | envelope |
mashed potatoes
instant |
*
|
| 1.3 | ml |
seasoned salt
|
|
Directions
Melt butter, blend flour, and gradually add chicken broth to make a smooth sauce.
Cook over low heat until thick, stirring constantly.
Add seasoning salt and mushroom soup.
Add peas and carrots, pimentos and onion.
Sauté green pepper in butter; add to mixture.
Pour into greased casserole.
Prepare potatoes according to directions on package.
Top casserole with mashed potatoes using a pastry tube.
Bake at 400? for 20 minutes.
