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
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
-
Step1Heat 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.
-
Step2Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
-
Step3Bake 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;Tips from the Betty Crocker Kitchens
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