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Chicken-Vegetable Casserole

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Ann Wiley, of Amsterdam, Ohio, shares her recipe for Chicken-Vegetable Casserole. She says it can be easily doubled for a larger dish. Looks good!

Ingredients

  • 1 (1 pound) bag frozen broccoli, baby carrots, water chestnuts mixture
  • 4 cooked chicken breasts cut into chunks
  • 2 (4 oz) cans mushroom slices
  • 1 package of Stove Top Stuffing Mix for Chicken
  • White Sauce:
  • 1 stick margarine
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 pound Velveeta cheese, cut into chunks

Directions

Melt butter and add flour, milk and cheese. Cook over low heat until cheese is melted. Stir almost completely. Line 9 by 13 baking dish with vegetables; layer chicken and mushrooms. Pour white sauce over all. Prepare stuffing affording to package directions, but do not cook. Spread the dressing over top of sauce. Cover with foil. Bake at 350° for 45-60 minutes until hot.
Posted in Casseroles

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