Tuesday, January 29, 2019

Chicken Veggie Casserole

Nothing much to talk about this morning, so I thought I'd give you a recipe I threw together last week.  If you already saw it on FB, ignore me.

Chicken Veggie Casserole

1 can white meat chicken (undrained)
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1 tube Ritz crackers (crushed)
2 small onions (diced)
3 T butter
1/2 cup shredded cheese
1 bag frozen veggies
pepper and paprika to taste

Preheat oven to 350F. In large sauce pan, saut√© onions in butter. When the onions are clear and a little brown around the edges, drain the chicken liquid into the pan. Set the chicken aside.  Stir in soup, sour cream, and milk until thoroughly combined. Add in frozen veggies. Stir until coated. Let simmer for about 5-10 minutes or until the veggies just start to get tender. Stir in chicken chunks. Pour into casserole dish. Sprinkle crushed crackers evenly over the top. Sprinkle cheese over the cracker crumbs. Bake uncovered for 45 minutes or until the veggies are fork tender. 

It's awesome as leftovers, too.  We got like 3 meals out of it.  And when you nuke it, the cracker crumbs thicken up the sauce.  Mmm.

1 comment:

  1. Okay. That sounds pretty darn tasty, but I think I'd use pre-cooked grilled chicken strips because...well, canned chicken isn't my thing. :)