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Chicken`N` Vegetable Casserole
1/4 cup butter 1/4 cup all-purpose flour 1 1/2 cups chicken broth 1 10-oz-pkg. frozen peas and carrots, cooked 1/4 cup chopped pimentos 1 med onion chopped 1/4 cup chopped green pepper 1 tablespoon butter 1 envelope instant mashed potatoes 1/4 teaspoon seasoning salt Melt butter, blend flour, and gradually add chicken broth to make a smooth sauc e. Cook over low heat until thick, stirring constantly. Add seasoning salt and mushroom soup. Add peas and carrots, pimentos and onion. Saute green pepper in butter; add to mixture. Pour into greased casserole. Prepare potatoes accord ing directions on package. Top casserole with mashed potatoes using a pastry tube. Bake at 400� for 20 minutes. Yield : 10 servings. |
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