Chicken and Vegetable Bake
Chicken and Vegetable Bake could be just the gluten free recipe you've been looking for.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 (10 3/4 oz) can Condensed Cream of Celery Soup (Regular or 98%% Fat Free)
- 1/2 cup milk
- 1 cup cooked broccoli flowerets or cauliflowerets
- 1 cup cooked sliced carrot
- 1 cup cooked cut green beans
- 2 (4.5 oz)s cans White Chunk Chicken Breast in Water, drained
- 1/4 cup cooked red pepper strips (optional)
- 1 (2.8 ounces) can French-Fried Onions (1 1/3 cups)
Instructions:
- Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole.
- Bake at 350F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
- Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
