Chicken and Vegetable Bake
By: Kaitlin
Published: Wednesday, December 9, 2009 - 1:17pm

Ingredients




1 (10 3/4 oz) can Condensed Cream of Celery Soup (Regular or 98%% Fat Free)
1/2 cup milk
1 cup cooked broccoli flowerets or cauliflowerets
1 cup cooked sliced carrot
1 cup cooked cut green beans
2 (4.5 oz)s cans White Chunk Chicken Breast in Water, drained
dash Ground black pepper
1 (2.8 ounces) can French-Fried Onions (1 ⅓ cups)
1/4 cup cooked red pepper strips (optional)

Preparation

1 Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole. 2 Bake at 350°F. for 25 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the remaining onions. 3 Bake for 5 minutes or until the onions are golden brown.

About


Here's a tasty way to use up leftovers, or a simple dish to start from scratch.  Canned chicken, French fried onions and cream of celery soup make it easy and delicious. Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.