Tuesday, January 22, 2013

Chicken Scramble Casserole

1 can of creamy chicken and herb soup
1-1/2 cup Swiss cheese, shredded
12 eggs, slightly beaten
1/2 cup milk
2 cups of frozen vegetables, cooks choice
1 cup cooked chicken, cut into bite-size pieces (canned chicken can be used if need be)
1 cup of french fried onions
1 teaspoon butter

  • Preheat oven to 350°, if you plan to bake it the same day you make it.
  • Combine soup and cheese, set aside.
  • To skillet add the butter, (to grease the bottom)
  • Add eggs, milk, vegetables & chicken.
  • Cook until the eggs are set, but still glassy, stirring gently so that the uncooked egg flows underneath.
  • Fold in soup and cheese mixture.
  • Spoon mixture into a 13 x 9 baking dish.
  • Cover and refrigerate for 2-24 hours.
  • Bake uncovered for 40 minutes.
  • Sprinkle with the French fried onions.
  • Bake for an additional 10 minutes.

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