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Chicken & Vegetables in one Dish, delicious Casserole served over Rice, mashed Potatoes or Pasta a great Dinner for the Family.
Chicken and Vegetable Bake
Components:
4 cups of shredded rotisserie chicken
10 oz assorted sliced mushrooms
1/2 cup diced onions
3 diced cloves of garlic
Two cans (10.5 ounces each) of Cream of Mushroom Soup.
5 ounces of sour cream
1/2 cup of Whole Milk
One egg
1/2 teaspoon of salt
1 teaspoon of Italian seasoning
1/4 teaspoon of pepper, along with a small pinch
1/2 cup of Whole Kernel Corn
1/2 cup of green peas
1 1/2 cups of sliced and steamed carrots
3 cups of broccoli, chopped into bite-sized pieces and steamed.
12 ounces of shredded Cheddar cheese, separated into portions.
2 tablespoons of freshly chopped parsley
3/4 cup of Sourdough Breadcrumbs
3 1/2 tablespoons of butter, separated (additional butter for greasing the dish)
Melt 1.5 tablespoons of butter in a skillet.
Sauté the mushrooms and add a sprinkle of pepper for seasoning.
Add Onions & Garlic, sauté and set aside.
Liberally coat the casserole dish with butter.
Set the oven temperature to 350° F.
Combine Cream of Mushroom Soup, Sour Cream, Milk, Egg, Salt, Italian Seasoning & Pepper, whisk well.
Combine a blend of mushrooms, corn, peas, parsley, carrots, broccoli, chicken, and 8 ounces of cheese.
Evenly distribute the mixture in the dish.
Add 4 ounces of cheese on top.
Mix together the bread crumbs and 2 tablespoons of melted butter.
Evenly distribute the breadcrumb mixture on top of the cheese.
Wrap with Aluminum Foil.
Cook for 30 minutes in the oven.
Remove Foil and continue baking for 10-15 Minutes or until golden & bubbly.
Take a short break for a few minutes and then serve.
Have a great time!
