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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