Thursday, November 15, 2012

Chicken Veggie Casserole:

This was great for a chilly day!
It was easy to put together and was pretty yummy!
I hope you give it a try!

Chicken Veggie Casserole Recipe

2 cups cooked chicken, cubed
1 (15 oz) can of whole potatoes, drained and sliced
4 cups canned green beans
2 cups frozen corn
1 batch of cream of chicken soup (recipe here) prepared and cooled
             or just one can of cream of chicken soup, if you are not making this gluten-free
1/2 cup milk
1/4 tsp. dried thyme
1/4 tsp. black pepper

Combine the soup, milk, thyme and pepper. Mix well. Add the chicken, potatoes, green beans and corn. Stir until well combined. Pour into a greased casserole dish. Bake at 400 degrees for 15 minutes or until heated through. OR, you can cover the dish, and place in a 200 degree oven for several hours, until heated through and your ready to serve.

-Feel free to adjust the amounts of each ingredient to your tastes. You can add more potatoes and less veggies, or leave out the potatoes and add more veggies, leave out the chicken....whatever you want!!
-If you are making my recipe for a can of cream of chicken soup, it would be best to make it in advance and chill it for several hours so that it really thickens up. You can make this casserole right after you make the soup, of course, I just like it better after the soup has chilled, but it's not absolutely necessary!
-This is a good dish to make ahead of time, cover and refrigerate until you are ready to bake it. Just allow about 10 extra minutes of baking time, since the casserole will be much colder.

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