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Chicken Vegetable Casserole Recipe

  • 6servings
  • 55minutes
  • 515calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 cup (8 ounces) sour cream

  3. 1 egg

  4. 1 cup all-purpose flour

  5. 1 teaspoon baking powder

  6. 1 teaspoon salt

  7. 1/2 teaspoon rubbed sage

  8. 1 package (16 ounces) frozen mixed vegetables, thawed

  9. 2 cups cubed cooked chicken or turkey

  10. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  11. 1/2 cup chopped onion

  12. 1/2 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Chicken Vegetable Casserole Recipe photo by Taste of Home In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish.

  2. In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through. Yield: 6 servings.

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