How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Back to School Chicken Veggie Casserole?

You need 8 ingredients. The key ingredients include: 1 (10 ounce) can low-fat condensed cheddar cheese soup, 1 cup low-fat milk, 2 tablespoons instant minced onion, 1 (10 ounce) frozen mixed vegetables (thawed and drained), and more.

Is Back to School Chicken Veggie Casserole suitable as meat & poultry?

Yes, Back to School Chicken Veggie Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Back to School Chicken Veggie Casserole?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Back to School Chicken Veggie Casserole Recipe

Name: Back to School Chicken Veggie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) can low-fat condensed cheddar cheese soup; 1 cup low-fat milk; 2 tablespoons instant minced onion; 1 (10 ounce) frozen mixed vegetables (thawed and drained); 1 ½ cups cut up cooked chicken; 2 cups Bisquick reduced-fat baking mix; 2 teaspoons light mayonnaise; 1 egg

Back to School Chicken Veggie Casserole – a delicious recipe with low-fat condensed cheddar cheese soup, low-fat milk, onion, mixed vegetables, chicken, Bisquick reduced. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 (10 ounce) can low-fat condensed cheddar cheese soup
1 cup low-fat milk
2 tablespoons instant minced onion
1 (10 ounce) frozen mixed vegetables (thawed and drained)
1 ½ cups cut up cooked chicken
2 cups Bisquick reduced-fat baking mix
2 teaspoons light mayonnaise
1 egg

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
342 kcal
Category
Meat & Poultry

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Back to School Chicken Veggie Casserole

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