Chicken and Vegetable Bake
Recipe from Swanson Premium Chicken

Here's a tasty way to use up leftovers, or a simple dish to start from scratch. Canned chicken, French fried onions and cream of celery soup make it easy and delicious.


Chicken and Vegetable Bake

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Servings: 4
Prep Time: 10 mins
Total Time: 40 mins
Related Categories: Chicken Casseroles, Chicken Casseroles, Vegetables
 
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Ingredients
  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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  • 1/2  cup
    milk
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  • 1  cup
    cooked broccoli florets or cauliflowerets
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  • 1  cup
    cooked sliced carrot
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  • 1  cup
    cooked cut green beans
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  • 2  cans
    (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water , drained
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  •   Dash
    ground black pepper
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  • 1  can
    (2.8 ounces) French's® French Fried Onions (1 1/3 cups)
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  • 1/4  cup
    cooked red pepper strips (optional)
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Directions
1.
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.
2.
Bake at 350 degrees F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the remaining onions.
3.
Bake for 5 minutes or until the onions are golden brown.
4.
Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.
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