Chicken-Vegetable Casserole

Recipe by GrammaJeanne
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    heads broccoli
  • 8
    large carrots
  • 12
    cup onion (or more to taste)
  • 1 12
    lbs chicken, cooked and shredded
  • salt & pepper (to taste)
  • 1
    (10 3/4 ounce) can cream of chicken soup
  • 1
    (10 3/4 ounce) can cream of celery soup
  • 1 12
    cups milk
  • 2
    cups colby cheese, shredded
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DIRECTIONS

  • Steam broccoli & cauliflower for 25 minutes.
  • Boil carrots until tender, then cut diagonally.
  • Stir onions into olive oil in saute pan; heat until translucent.
  • Chop broccoli & cauliflower coarsely with knife and place in 9x13 baking dish.
  • Add carrots and cooked shredded chicken, salt & pepper to taste.
  • Add onions to vegetables.
  • In a separate pan, cook cream of chicken and cream of celery soups (undiluted), with milk to boiling point. Remove from heat immediately.
  • Add cheese and stir until slightly melted.
  • Pour soup mixture over chicken & vegetables. Mix well and bake at 350 degrees for 20 minutes or until bubbly.
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