Chicken Casserole

Almost forgot about this recipe I use to make years ago. It was very good then as I remember but changing it up a little with combinations of soup and flavored onions took it up a notch for sure. It’s one of those meals that is easy for after work.

1 cans  Cream of Chicken Soup (I  used 98% fat free in this recipe)
1 can Cream of Chicken and Mushrooms Soup
3/4 cup milk
1/4  teaspoon durkee season salt or Paula Dean’s Silly Salt
2 cups chicken; cooked
1 package (1lb) frozen broccoli, cauliflower, carrots (See option notes below)
1 cup shredded chedder cheese
1 can durkee French onions (See option notes below)
1 cup bisquick mix
1 egg; slightly beaten
1/4 cup milk

Inside Casserole

Combine soup, milk, salt, chicken & veggies, 1/2 cup cheese and 1/2 cup onions. Spread mix into greased 8 x 12 dish. Bake uncovered 425* for 10 minutes. Combine Bisquick with milk and egg to form soft dough. Spoon over hot chicken mix. Bake 20 – 25 minutes at 425* until brown. Top with remaining cheese and onions, bake until melted.

Options:

* Try other combinations of frozen veggies like Steamers of broccoli, carrots. Almost any combination of frozen veggies will work well.  Be creative.
* Increase amount of veggies, more is always better.
* Try flavored onions like garlic and pepper. Usually sold as salad toppers.

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