Quick Chicken Bake Recipe
Quick Chicken Bake is wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish that also makes great leftovers. Quick chicken bake is for a quick, scrumptious dinner. Make the best Quick Chicken Bake with the easy recipe.
Ingredients
| Cream | 1 10 3/4 Ounce, condensed | |
| 1 16- to 20-ounce package frozen mixed vegetables | ||
| 2 5- to 6 3/4-ounce cans chunk chicken, drained and flaked | ||
| Cheddar Cheese | 1/4 pound, shredded | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Frozen peas | 1 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| 12 buttery crackers, coarsely crushed | ||
| Basil | 3/4 Teaspoon | |
Directions
1. Preheat oven to 375°F. In 3-quart saucepan, combine undiluted cream-of-mushroom soup and next 5 ingredients; over medium heat, heat to boiling, stirring frequently. Reduce heat to low; simmer, uncovered, 10 minutes or until cheese is melted and vegetables are heated through. Pour mixture into 2-quart casserole.
2. Meanwhile, in 1-quart saucepan over low heat, in hot butter or margarine, cook crushed crackers and basil until crackers are lightly browned, stirring frequently. Sprinkle cracker mixture over mixture in casserole. Bake 20 to 25 minutes until hot and bubbly.
2. Meanwhile, in 1-quart saucepan over low heat, in hot butter or margarine, cook crushed crackers and basil until crackers are lightly browned, stirring frequently. Sprinkle cracker mixture over mixture in casserole. Bake 20 to 25 minutes until hot and bubbly.
Chef
