Chicken Vegetable Casserole
Yield
1 CasserolePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked, chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| ½ | cup |
mayonnaise
|
|
| 1 | can |
water chestnuts
chopped |
*
|
| 1 | package |
mixed vegetables
frozen |
|
| ⅔ | cup |
cheddar cheese
grated |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
prepared mustard
|
|
| ¼ | teaspoon |
curry powder
|
|
| ¼ | cup |
seasoned dry bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked, chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| 118 | ml |
mayonnaise
|
|
| 1 | can |
water chestnuts
chopped |
*
|
| 1 | package |
mixed vegetables
frozen |
|
| 158 | ml |
cheddar cheese
grated |
|
| 7.5 | ml |
lemon juice
|
|
| 2.5 | ml |
prepared mustard
|
|
| 1.3 | ml |
curry powder
|
|
| 59 | ml |
seasoned dry bread crumbs
|
|
Directions
Combine soup, mayo, chestnuts, lemon juice, mustard and curry powder for sauce.
Mix well. In 1½ quart casserole, layer half veggies, chicken, sauce and cheese.
Repeat. Top with bread crumbs. (Freeze if desired at this point) Preheat oven to 375, thaw casserole and bake approx 1 hour or until heated through.
