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Swanson® Chicken and Vegetable Bake

By: Campbell's Kitchen  
"Everyone will adore this colorful and creamy chicken bake with broccoli, carrots, and green beans topped with crispy French fried onions."

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Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1/2 cup milk
  • 1 cup cooked broccoli flowerets or cauliflowerets
  • 1 cup cooked sliced carrot
  • 1 cup cooked cut green beans
  • 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
  • dash ground black pepper
  • 1 (2.8 ounce) can French's® French Fried Onions
  • 1/4 cup cooked red pepper strips (optional)

Directions

  1. Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole. Bake at 350 degrees F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
  2. Sprinkle the remaining onions over the chicken mixture. Bake for 5 minutes or until the onions are golden brown.

Footnotes

  • Serving Suggestion: Serve with tossed salad with Ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 284 | Total Fat: 15.4g | Cholesterol: 34mg

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