Recipe 1298 - Chicken and Vegetable Casserole
Recipe 1298 - Chicken and Vegetable Casserole
(by Shirley McNevich)
2 cups cooked chicken (bite sized pieces)
2 cups fresh cut green beans
2 cups bite sized celery pieces
1 1/2 cups sliced fresh carrots
1/4 to 1/2 cup chopped onion
3/4 cup green bell pepper (bite sized pieces)
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/4 cup melted butter
3 TBSP Minute brand quick cooking tapioca
2 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper
1 - 2.8oz. can French's French fried onions
In a large bowl add green beans, celery, carrots, chopped onions,
green peppers, chicken pieces and diced tomatoes/juice. Add melted
butter, quick tapioca, white sugar, salt and pepper--use a wooden
spoon to mix carefully. Pour everything into a greased glass baking
dish (about 2 1/2 quart size). Cover with foil and bake at 350 degrees
for 50 minutes. Remove from oven, remove foil, sprinkle French fried
onions over the top--return to oven and bake uncovered 20 minutes
longer or until vegetables are tender.
Continue to:
Other Recipes:
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- 1352 - Pecan Cracker Pie
- 1347 - Macaroni and Cheese Soup
- 1494 - Potato Burgers
- 1434 - Pizza Burgers
- 1340 - Sour Cream Chocolate Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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