Chicken Veggie Bake

This is the way that my mom got me and my siblings to eat our veggies when we were younger (now we do that voluntarily! 😊) It’s an adaption of my paternal grandma’s recipe. This casserole is really easy, making it the perfect recipe for a busy weekday night. It pairs well with the recipe for homemade rolls found in my post, The Gifts of His Grace. Enjoy! Serves about 8.

3 13 oz. cans of chicken breast

5 c. frozen mixed veggies (we buy in bulk at BJ’s)

1 10 3/4 oz. can cream of chicken soup

1/2 c. mayonnaise

1 c. shredded cheese (we usually use frozen mozzarella)

Dill weed

1 6 oz. can french fried onions (you could use crumbled crackers instead)

If the meal is to be frozen, combine all ingredients other than French fried onions in a 9 x 13″ pan. If it will be served the same day, cook the frozen vegetables first–I pour into them a microwave-safe bowl, cover with water, and microwave for 8-10 minutes, then drain. Bake at 350* for about 25 minutes or until warm and bubbly. Remove from the oven and cover the top with French fried onions, then return to the oven for 1-2 minutes to brown onions.