Chicken Vegetable Casserole


  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 tsp. salt
  • 3 cups cooked, chopped chicken
  • 2 packages frozen french-style green beans or peas, thawed and drained
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  • 1 can Chinese or chop suey vegetables (1 lb.)
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup chopped onion
  • 1 can french fried onions (3 oz.)


In a bowl, combine soup, milk and salt, stirring until blended. Fold in chicken, beans or peas, chop suey veggies, cheese and raw onion. Pour into a 9x13 inch baking dish. Bake in 350 degrees F oven for 45 minutes or until beans or peas are tender. Top with french fried onions, bake additional 10 minutes.

By Robin from Washington, IA


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