Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cubed cooked chicken |
| 1 pack | (9 oz) Frozen Harvest Fresh Mixed Vegetables; slightly thawed |
| 1 pack | (7 oz) (2 cups) uncooked elbow macaroni |
| 4 ounces | Shredded American cheese |
| 1 can | (10 3/4 oz) cream of chicken soup |
| 2 cups | Water |
| ½ cup | Dry bread crumbs |
| 2 tablespoons | Melted marg. |
CASSEROLE
TOPPING
In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8" square (1½ qt) baking dish. Cover tightly; refrigerate 8 hours or overnight.
Heat oven to 350. In small bowl, combine topping ingredients; mix well.
Stir mixture in casserole; sprinkle with topping. Bake 45 - 55 minutes or until golden brown and bubbly. 4-5 servings.
Posted to recipelu-digest by gunnroad1@... (Pam Gibson) on Feb 24, 1998