Monday, October 22, 2012

Chicken Veggie Casserole from Rochelle

1 can Cream of Mushroom Soup
1 ½ Cup Swiss Cheese, shredded (Colby jack or cheddar is fine too) 2/3 Cup Sour Cream
¼ teaspoon Pepper
1 bag frozen Veggies
2 Cups Chicken, shredded
2 Can French Fried Onions

Mix Soup, 1 Cup Cheese, Sour Cream, Pepper, Veggies, Chicken, and 1 can Onions.  Place in foil dish. Place remaining cheese in ziplock bag to freeze with dish.  Set second can of Fried Onions aside until ready to eat.

Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn. Cooking Instructions:  Thaw.  Bake at 400 degrees for 20 minutes or until hot.  Sprinkle remaining Cheese (1/2 Cup) and Onions over mixture.  Bake an additional 5 minutes.

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