Casseroles, Poultry, Vegetables

Chicken Vegetable Bake

  • 1 cans (10-3/4 oz) Cream of chicken soup
  • 1/2 cups Milk
  • 3 cups Mixed Vegetables, cut up
  • 1/4 cups Red peppers, sliced
  • 2 cans Swanson chicken chunks
  • Dash Worcestershire Sauce
  • 1 cans French's French Fried Onions

    • In 1-1 quart casserole, mix soup, milk,vegetables, chicken and worcestershire sauce and 1 can onions.

    Bake at 350° for25 minutes or until hot.

    Stir, sprinklewith remaining onions. Bake 5 minutes more.

    Serves: 4

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

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