Swiss Vegetable Chicken Bake

littlepint

Prep Time 10 min. Bake 45 min. Makes 12 servcings (about 2/3 cup each)

1 can (26 oz) Campbell's Condensed Cream of Chicken Soup
2/3 cup sour cream
1/2 tsp. ground black pepper
2 bags (16 oz each) frogen vegetable combination (broccoli, cauliflower, carrots), thawed
1 can whole kernal corn
2 cups shredded swiss cheese
2 2/3 cup Frenche's Fried Onions
2 1/2 cups Tyson oven roasted diced chicken breast (thawed)


1. Stir soup, sour cream and black pepper in a large bowl. Stir in vegetables, 1-1/2 cups cheese and half the onions. Stir in chicken. Spoon vegetable mixture into 3-qt shallow baking dish. Cover baking dish.
2. Bake at 350F for 40 min. or until vegetables are tender. Stir vegetable mixture. Sprinkle with remaining cheese and onions.
3. Bake, uncovered, 5 min or until cheese is melted and onions are golden brown.

I put my vegetable chicken bake over long grain brown rice or you can use egg noodles. Great dinner with plenty of leftovers that will freeze for another night.