Weekday Chicken Casserole

By

This is a quick and hearty casserole suitable for a quick weeknight dinner. It's also a great way to re-purpose leftovers. Pair with a salad for a filling meal.

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  • 8
  • Easy
  • 10 mins
  • 30 mins
  • 10 mins
  • Budget Friendly

Ingredients

  • 2-3 cups chicken, cooked and diced
  • 2 pounds potatoes, scrubbed and diced
  • 1 cup carrots, peeled and diced
  • 1 cup peas
  • 1 cup corn
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 cup milk
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon herb de provence or chicken seasoning blend
  • 1 cup seasoned bread crumbs
  • 1 tablespoon margarine, melted

Preparation

Step 1

Preheat oven to 350 degrees F. Prepare a 9 x 13 inch pan by coating it with nonstick cooking spray.

Step 2

In a large bowl combine first 5 ingredients, set aside. In a medium bowl combine soups, milk, salt, pepper and spices, stir well. Add soup mixture to vegetable mixture and stir to combine.

Step 3

Place in preheated oven and bake for 30 minutes.

Step 4

Meanwhile, in a small bowl, combine bread crumbs and margarine until bread crumbs are coated.

Step 5

Remove casserole from oven. Sprinkle bread crumbs evenly over top of chicken mixture.

Step 6

Return to oven and bake for an additional 10-15 minutes or until bread crumbs are lightly browned.

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