Chicken Veggie Casserole

There’s nothing easier on a busy weeknight than a one dish meal. Casseroles are the perfect fix that can incorporate all of your favorite vegetables. This warm and cozy dish serves 5 plus an extra snack before bed.

Ingredients You’ll Need:

• 1 stalk celery
• 1/2 cup sliced baby carrots
• 1/2 can green beans
• 1/2 can corn
• 1/3 can chicken broth
• 1 small can cream of chicken soup
• 3 tbs butter
• 8 chicken breast tenders
• 2 cups cooked rice (white or chicken flavored)
• 1 can crescent rolls

Let’s Get Cooking!

Step 1

Prehead over to 375 degrees F. In a skillet over medium head, add 1 tbs butter and sliced celery with carrots. In a second skillet over medium heat, add 2 tbs of butter with cubed chicken chunks. Boil your rice in a third pot while the vegetables and chicken are cooking.

Step 2

In a greased casserole dish, add 2 cups of cooked rice in an even layer.

Step 3

Combine cooked chicken, vegetables, corn, green beans, chicken broth and cream of chicken and spread evenly over rice.

Step 4

Slice cresent rolls into long thin strip and layer over pot pie filling, curling the edges to create a border.

Step 5

Bake for 20 – 25 minutes until cresent strips are golden brown.

Step 6

ENJOY!