Chicken and Vegetable Casserole

Name: Chicken and Vegetable Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1/2 cup butter, softened; 1 cup sour cream; 1 large egg; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon rubbed sage; 1 package (16 ounces) frozen mixed vegetables, thawed; 2 cups cubed cooked chicken or turkey; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1/2 cup chopped onion; 1/2 cup shredded cheddar cheese

Total Time Prep: 20 min. Bake: 35 min.

Yield 6 servings

Test Kitchen Approved

This chicken and vegetable casserole works wonders with leftover turkey or chicken, and it’s a great quick-and-easy dish to make when you hear that company is on the way.

Ingredients

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Directions

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.
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.

Nutrition Facts

1 each: 515 calories, 32g fat (18g saturated fat), 157mg cholesterol, 1125mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 23g protein.

“This recipe works wonders with leftover turkey or chicken,” says Genia McClinchey of Lakeview, Michigan. “It’s a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!”

Recipe Creator