Cheesy chicken vegetable casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | (2 pkgs) frozen broccoli, |
| Cauliflower & carrots with | ||
| Cheese flaveored sauce | ||
| ½ | cup | Sliced celery |
| 10¾ | ounce | Campbell's Cream of |
| Mushroom soup (1 can) | ||
| 1 | cup | Chopped cooked chicken or |
| Turkey | ||
| 2 | ounces | (1 jar) diced pimiento |
| Including liquid | ||
| 1 | cup | Seasoned croutons, crushed |
Directions
1>. Cut a large "X" across one side of each pouch of vegetables. Place pouches cut-side down in an 8-inch square baking dish. Microwave on high eight to ten minutes. Set aside. 2>. Place celery in a 1-cup glass measure and cover with plastic wrap. Mocrowave on high two minutes, or until softened. Empty vegetables and sauce from pouches into same baking dish. Add celery, soup and chicken. Combine well and stir in pimiento gently. Top with croutons. 3>. Do not cover dish.
Rotating midway through cooking, microwave on high 10 to 12 minutes, or until bubbly hot.