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Chicken 'N' Vegetable Casserole
Recipe By : Shirley Matthies "The Grange Cookbook On Meats"
Serving Size : 10 Preparation Time :0:00
Categories : Chicken Potatoes
Stuffing
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 10-oz-pkg. frozen peas and carrots, cooked
1/4 cup chopped pimentos
1 med onion chopped
1/4 cup chopped green pepper
1 tablespoon butter
1 envelope instant mashed potatoes
1/4 teaspoon seasoning salt
Melt butter, blend flour, and gradually add chicken broth to make a smooth sauc
e.
Cook over low heat until thick, stirring constantly. Add seasoning salt and
mushroom soup. Add peas and carrots, pimentos and onion. Saute green pepper
in butter; add to mixture. Pour into greased casserole. Prepare potatoes accord
ing
directions on package. Top casserole with mashed potatoes using a pastry tube.
Bake at 400° for 20 minutes. Yield : 10 servings.
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