chicken and veggie casserole

Name: Chicken and veggie casserole
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 2 cup(s) cooked, cubed chicken breasts; 1 - 9 oz pkg frozen mixed veggies, thawed and draiined; 2 cup(s) ronzoni healthy harvest elbow macaroni, cooked; 1 cup(s) reduced-fat, shredded cheddar cheese; 1 - 10-3/4 oz can fat-free cream of mushroom soup; 2 cup(s) water; 1 cup(s) fat-free milk; 1/2 teaspoon(s) dried basil; 1 cup(s) cornflake crumbs; 3 tablespoon(s) melted butter

(1 RATING)

45 Pinches

sherry monfils

worcester, MA

Updated on Mar 5, 2012

A healthy, easy dinner casserole. My mom would make this at least once a week, because it's also easy on the pocket, as she would say.

Rate

No Image

prep time 20 Min

cook time 45 Min

method ---

yield 4 serving(s)

Ingredients

2 cups cooked, cubed chicken breasts
1 - 9 oz pkg frozen mixed veggies, thawed and draiined
2 cups ronzoni healthy harvest elbow macaroni, cooked
1 cup reduced-fat, shredded cheddar cheese
1 - 10-3/4 oz can fat-free cream of mushroom soup
2 cups water
1 cup fat-free milk
1/2 teaspoon dried basil
1 cup cornflake crumbs
3 tablespoons melted butter

How To Make chicken and veggie casserole

Step 1

Spray a 8"-square baking dish w/ cooking spray.

Step 2

In lg bowl, combine all ingredients, except for crumbs and butter, mix well. Spoon into baking dish. Cover w/ foil. Refrigerate 4 hrs.
Step 3

Heat oven to 350. In small bowl, combine crumbs and melted butter. Stir chicken mix. Sprinkle w/ crumbs. Bake 45-50 mins, or until golden.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes