Tuesday, September 2, 2008

Easy Chicken Casserole

Cook Time: 30 minutes

2 cups soft bread cubes (about 3 slices)
1/2 cup shredded Cheddar cheese
2 tablespoons butter, melted
1 cup cooked vegetables (peas, green beans, mixed, etc)
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups cooked cubed chicken
1 large tomato, sliced

Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole dish. Spread vegetables over the bread mixture.

Saute chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over vegetables in casserole; arrange tomato slices over sauce then top with remaining bread mixture. Bake at 325 degrees for 25 to 30 minutes, until hot and bubbly and lightly browned.

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