SEVEN MINUTE CHICKEN

Colleen Dineen Wellwood

 

  • 2 C cooked diced chicken
  • 1-3 oz. can French fried onions
  • 1-10 oz, package frozen mixed vegetables, thawed
  • 1 can cream of chicken soup
  • 1/2 C milk

 

Combine chicken, vegetables, soup, and milk. Add 1 cup French fried onions. Bake in a 1-1/2 quart covered casserole at 375 for 45 minutes. Top with remaining onions before serving.

 

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