This is a versatile chicken casserole recipe made with your favorite frozen cooked vegetables.
INGREDIENTS:
2 cups soft bread cubes (2 to 3 slices)
1/2 cup shredded Cheddar cheese
2 tablespoons butter, melted
1 cup cooked vegetables (peas, green beans, mixed, etc.)
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups cooked cubed chicken
1 large tomato, sliced
PREPARATION:
Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole. Spread vegetables over the bread mixture.
Sauté chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over the vegetables in casserole; arrange tomatoes slices over sauce then top with remaining bread mixture. Bake at 325° for 25 to 30 minutes, until hot and bubbly and lightly browned.
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