QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

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Quick-Topped Vegetable Chicken Casserole image

An easy and yummy family favorite one-dish meal which may be made ahead of time and frozen. When making this casserole, I like to freeze half for later use. OAMC instructions included.

Provided by Debs Recipes

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 (10 3/4 ounce) can cream of chicken soup
3 ounces cream cheese, softened
1/3 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup grated carrot
1/4 cup parmesan cheese
2 -3 cups cooked chicken, cubed
1/2 lb broccoli floret, cooked
1 cup pancake mix
1 cup grated cheddar cheese
1/3 cup milk
1 tablespoon vegetable oil
1 egg, slightly beaten
1/4 cup slivered almonds

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.

Nutrition Facts : Calories 444.1, Fat 26, SaturatedFat 11.1, Cholesterol 121.7, Sodium 899.3, Carbohydrate 26.4, Fiber 1.7, Sugar 1.8, Protein 26.7

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