QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

Quick-Topped Vegetable Chicken Casserole image

Number Of Ingredients 18

CASSEROLE
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (3-ounce) package cream cheese softened
1/2 cup milk
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup grated Parmesan cheese
1/4 cup chopped green bell peppers
1/4 cup shredded carrot
2 to 3 cups cubed cooked chicken
1 (9-ounce) package cut frozen broccoli in a pouch, cooked, drained
TOPPING
1 cup complete or buttermilk pancake, waffle mix
1/4 cup slivered almonds
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup milk
1 tablespoon oil
1 egg, slightly beaten

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.

Nutrition Facts : Nutritional Facts Serves