Tuesday, August 11, 2009

Chicken Veggie (Cornflake) Casserole

1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/8 tsp salt
dash of pepper
1 package (10 oz) frozen vegetables, partially cooked and drained
3 cups diced cooked chicken
4 cups cornflakes (crushed to 2 cups)
2 T butter or margarine melted


Butter shallow 2-quart casserole pan. In large bowl blend together soup, salt and pepper. Add vegetables and chicken. Mix well. Pour into pan. Combine cornflake crumbs and butter. Sprinkle over top. Bake at 350 degrees for about 35 minutes or until browned and bubbly. (makes 5-6 servings)

Side note: I didn't make the full amount for each 8x8 casserole dish. I'm sorry if it doesn't end up being a full four servings! I wasn't really thinking and didn't realize til after the fact that I should have made more. Because the casseroles were so inexpensive I included 6 golden corral rolls and a Betty Crocker brownie/cookie mix for each of you. If you freeze the rolls, before eating them you can set them out to unthaw or if you don't want to wait you can defrost them in the microwave. When you go to eat them if they aren't really soft, you can microwave them for 5 seconds or so which will soften them up and make them extra delicious.

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