| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | American | 1 | Servings | |
INGREDIENTS
| 2 | c | Cubed cooked chicken |
| 1 | pk | (9 oz) Frozen Harvest Fresh Mixed Vegetables; slightly thawed |
| 1 | pk | (7 oz) (2 cups) uncooked elbow macaroni |
| 4 | oz | Shredded American cheese |
| 1 | cn | (10 3/4 oz) cream of chicken soup |
| 2 | c | Water |
| 1/2 | c | Dry bread crumbs |
| 2 | tb | Melted marg. |
INSTRUCTIONS
CASSEROLE TOPPING In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8" square (1 1/2 qt) baking dish. Cover tightly; refrigerate 8 hours or overnight. Heat oven to 350. In small bowl, combine topping ingredients; mix well. Stir mixture in casserole; sprinkle with topping. Bake 45 - 55 minutes or until golden brown and bubbly. 4-5 servings. Posted to recipelu-digest by gunnroad1@juno.com (Pam Gibson) on Feb 24, 1998
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