Ingredients for Quick Topped Vegetable Chicken Casserole
- Cream Of Chicken Soup
- Cream Cheese
- 1/2 cup milk
- 1 cup chopped celery
- 1 medium onion, chopped
- Green Bell Pepper
- Carrot
- Parmesan Cheese
- Cooked Chicken
- Broccoli Floret
- Pancake Mix
- Cheddar Cheese
- Vegetable Oil
- Egg
- Slivered Almonds
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How to Make Quick Topped Vegetable Chicken Casserole
- Preheat oven to 375°F (190°C).
- Cook chicken breasts: In a large skillet, cook chicken breasts until fully cooked through. Dice chicken into 1-inch cubes and set aside.
- Sauté vegetables: In the same skillet, sauté onion, carrots, and celery in olive oil until softened, about 5 minutes.
- Combine ingredients: In a large bowl, combine the cooked chicken, sautéed vegetables, cream of mushroom soup, milk, and seasonings. Stir well to combine.
- Pour mixture into a greased 9x13 inch baking dish.
- Prepare topping: In a separate bowl, combine crushed potato chips, melted butter, and paprika. Mix until well combined.
- Sprinkle topping evenly over the chicken mixture.
- Bake for 30-40 minutes, or until bubbly and golden brown. If using frozen vegetables, add an additional 10-15 minutes to the cooking time.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
7g
Fat
55g
Carbs
8g
