Sunday, June 19, 2016

Mom's Chicken Casserole

This is a tasty chicken casserole that was a favorite of my mom's.  It's simple and full of goodness. 

I remember my mom telling me how she fixed it for a group of teens for a progressive dinner at the church my dad was pastoring, and then she gasped, thinking maybe those teens wouldn't like that cauliflower, broccoli and carrot combo in the dish.

I will always recall her giggle as she told me 'THEY ATE IT ALL". 



Yepper, it's that good - even teenagers will lick their plates clean.

I especially love the water chestnuts, that add crunch, but it tastes
great without them too. 

I think this is such a great way to get veggies in your family! 

(hover over photo to pin)

MOM'S CHICKEN CASSEROLE 

3/4 of (1#) bag of California Blend veggies 
(broccoli, cauliflower, carrot mix)
1 (10.75 ozs) can cream of chicken (or celery) soup
1/2 c. mayonnaise
(NOT Miracle Whip)
1/2 c. grated cheddar (or cojack) cheese
2 c. cooked, shredded chicken (or turkey)
1 tsp. parsley flakes
1/2 tsp. lemon juice
1 can (8 ozs) water chestnuts, chopped, optional 

Preheat oven to 350. Lightly grease 2 qt. baking dish. 

Cook veggies according to package directions, being sure not to overcook; drain. 

In large bowl, combine all casserole ingredients, mixing until blended.  Pour into prepared dish.  Top with crumb mixture (recipe below). Bake 25 - 30 minutes or until bubbly. 

Yield: about 6 servings

TOPPING: 

2 Tb. melted butter
1 c. crushed cornflakes 
(measure after crushing)

Combine together in small bowl. 

Linked to Full Plate Thursday
       Weekend Potluck
       Meal Plan Monday


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