Chicken and Vegetable Bake

Here's a tasty way to use up leftovers, or a simple dish to start from scratch. Canned chicken, French fried onions and cream of celery soup make it easy and delicious.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
½ cup milk
1 cup cooked broccoli flowerets OR cauliflowerets
1 cup cooked sliced carrot
1 cup cooked cut green beans
2 ounces can (4.5 each) Swanson® Premium White Chunk Chicken Breast in Water, drained
dash Ground black pepper
1 can (2.8 ounces) French's® French Fried Onions (1 1/3 cups)
¼ cup cooked red pepper strips (optional)


Step 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.

Step 2 Bake at 350°F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the remaining onions.

Step 3 Bake for 5 minutes or until the onions are golden brown.

Step 4 Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.

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