CHICKEN-VEGGIE CASSEROLE

Chicken-Veggie Casserole image

Turn leftover chicken into a creamy casserole with a delicious, golden crumb topping.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
2 tablespoons instant minced onion
2 cups frozen mixed vegetables, thawed, drained
1 1/2 cups cut-up cooked chicken
2 cups Original Bisquick™ mix
1/4 cup sliced green onion
2 tablespoons mayonnaise or salad dressing
1 egg

Steps:

Heat oven to 400°F. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.

Nutrition Facts : Calories 365, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg