Overnight Chicken Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | American | 1 | Servings | |
INGREDIENTS
| 2 | c | Cubed cooked chicken |
| 1 | 9 oz Frozen Harvest Fresh | |
| Mixed Vegetables | ||
| slightly | ||
| thawed | ||
| 1 | 7 oz 2 cups uncooked | |
| elbow macaroni | ||
| 4 | oz | Shredded American cheese |
| 1 | 10 3/4 oz cream of chicken | |
| soup | ||
| 2 | c | Water |
| 1/2 | c | Dry bread crumbs |
| 2 | T | Melted marg. |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1048
Calories From Fat: 277
Total Fat: 30.6g
Cholesterol: 42.5mg
Sodium: 8191.4mg
Potassium: 2263.9mg
Carbohydrates: 117.2g
Fiber: 14g
Sugar: 16.4g
Protein: 76.3g