Chickens Are in The Garden Again Casserole
That sure made me smile. Years earlier I had been the little girl who gathered eggs even when the rooster chased her back to the house. :)
And, to my surprise, this is a good and easy casserole, too.
Mom and Dad both had a good sense of humor and memories like this one are so precious.
3 cfresh broccoli (briefly cooked to tender crisp and chopped) or chopped, frozen broccoli, thawed & drained
1 lbmixed fresh vegetables of your choice (briefly cooked to tender crisp, chopped) or (10 ounces) frozen mixed vegatables, of your choice, thawed & drained
1 can(s)(4 ounces) sliced mushrooms, drained
3 ccooked chicken meat, chopped or cubed, left-overs work great
2 can(s)condensed cream of mushroom soup, not diluted (low sodium ok)
1/2 clow fat milk (2%)
1/2 tspcurry powder
1/2 tspfreshly ground black pepper
1 1/2 cshredded cheddar cheese (6 ounces)
·rice, noodles, or biscuits
How to Make Chickens Are in The Garden Again Casserole
- Preheat oven to 350 degrees. Grease a 2 quart baking dish or casserole.
Stir together broccoli, vegetables, and mushrooms. Pour into casserole dish. Place chicken evenly on top of veggies. Set aside.
In another bowl stir together soup, milk, mayonnaise, curry powder, and pepper. Pour over casserole. Salt is not needed due to the amount of salt in the condensed soup.
Bake, uncovered for 35 minutes.
- Remove from oven briefly and sprinkle cheese on top. Return to oven for 10 minutes more so that cheese is completely melted.
Serve with rice, noodles, or biscuits.