Best Quick Topped Vegetable Chicken Casserole Recipes

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

Steps:

• Combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
• Turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for OAMC.
• If using (OAMC) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
• Just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
• Bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
• NOTE: For OAMC preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ You would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F. In large saucepan, combine soup, cream cheese, 1/2 cup milk, celery, onion, Parmesan cheese, bell pepper and carrot. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and broccoli. Pour into ungreased 2-quart casserole or 12 x 8-inch (2-quart) baking dish.In medium bowl, combine all topping ingredients blend well. Spoon tablespoonfuls of topping over hot chicken mixture.Bake at 375°F. for 20 to 30 minutes or until topping is golden brown and chicken mixture bubbles around edges.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 510 Protein 35g Carbohydrate 29g Fat 28g Sodium 1140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.