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Chicken-Veggie Casserole

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By Betty Crocker Kitchens
Updated Oct 13, 2016
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Turn leftover chicken into a creamy casserole with a delicious, golden crumb topping.

Chicken-Veggie Casserole

  • Prep Time 20 min
  • Total 45 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 can (10 3/4 ounces) condensed Cheddar cheese soup
  • 1 cup milk
  • 2 tablespoons instant minced onion
  • 2 cups frozen mixed vegetables, thawed, drained
  • 1 1/2 cups cut-up cooked chicken
  • 2 cups Original Bisquick™ mix
  • 1/4 cup sliced green onion
  • 2 tablespoons mayonnaise or salad dressing
  • 1 egg

Instructions

  • Step 
    1
    Heat oven to 400°F. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
  • Step 
    2
    Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
  • Step 
    3
    Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.

Nutrition

365 Calories
18 g Total Fat
18 g Protein
35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
160
Total Fat
18 g
Saturated Fat
5 g
Cholesterol
80 mg
Sodium
1120 mg
Potassium
330 mg
Total Carbohydrate
35 g
Dietary Fiber
2 g
Protein
18 g
% Daily Value*:
Vitamin A
54%
54%
Vitamin C
14%
14%
Calcium
18%
18%
Iron
12%
12%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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