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Chicken Veggie Casserole

Ingredients:
  • 2 cans mixed veggies, drained
  • 1 can green beans, drained
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/3 stick margarine
  • 12.5 ozs. Velveeta, cubed
  • 1/2 cup mayonnaise
  • 1/2 tube Ritz crackers
  • 1/3 stick margarine
  • dried lemon peel
  • 1 large red bell pepper
  • 2 (12.5 oz.) cans cooked chicken, drained (save broth for a future use)
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Directions:

In a small pan, saute 1/3 stick margarine with the bell pepper, onions and celery, till onions are translucent. While hot, add velveeta and mayo, mix well.

In a 9"x 13" greased baking dish, add the canned veggies, stirring to mix well. On top of these veggies, place canned chicken pieces. Sprinkle dried lemon peel on top of chicken/veggies. Spread velveeta mixture evenly on top of casserole.

In a small bowl, mix 1/3 stick margarine, melted with crushed Ritz crackers. Sprinkle on top of casserole. Bake casserole 35-45 minutes covered with tin foil and 10 minutes w/o tin foil or till golden brown.

By Terri

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May 2, 20050 found this helpful

forgot to say to bake on 350 degrees.

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Food and Recipes Recipes CasserolesApril 29, 2005
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