Chicken & Vegetable Casserole

Delicious Chicken & Vegetable Casserole

Serves 4



 

 

 

2-3 Boneless, Skinless Chicken Breast

3 Tbl. Butter or Margarine (or vegetable oil)

Garlic Powder

2 small cans Mixed Vegetables, or 1 large can Mixed Vegetables

1 small Can Green Beans (my Mom always said: "Blue Lake Green Beans are best", or use your favorite)

1 Can French Fried Onions

1 Lg. Can Cream of Mushroom Soup (14.75 oz), or 2 small cans

 

Saute Chicken Breasts, that have been sprinkled with the garlic powder, in butter. Cut into 1 inch pieces halfway through cooking, browning the bite size pieces. Preheat Oven to 350 degrees.

Drain vegetables,  put into 9 x 13 casserole dish. Pour in mushroom soup, adding half a can of french fried onions, then add chicken. Mix well all ingredients. Cover top of casserole with the rest of french fried onions. Bake for 25 minutes.

Delicious Cherry Crisp with a Twist

Cherry Crisp with a Twist

 

 

 

 

 

 

      

      1 can cherry pie filling

      1/4 cup butter or margarine, softened

      3/4 cup quick oats

      1/2 cup brown sugar

      1 tsp. vanilla flavoring (or you can use almond extract, if you prefer)

      1/4 cup chopped pecans or slivered almonds, optional

Preheat oven to 350. Pour can of Cherry Pie Filling into the bottom of a shallow baking dish, like one for a quiche. Mix in vanilla flavoring into the pie filling. In a separate bowl, blend softened butter, oatmeal, brown sugar and nuts until the mixture is crumbly; sprinkle the mixture over top of the pie filling. Bake 30 minutes or until golden brown. Serve alone, with whipped cream, or vanilla ice cream.              

Delish!