CALIFORNIA CHICKEN CASSEROLE
16 ounce bag frozen California blend vegetables, thawed *
2 cups diced, cooked chicken
4 ounce can mushrooms, drained
2 stalks celery, finely chopped
1 small onion, chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt, or to taste
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 ounces pimientos, diced
6 ounces Swiss cheese, shredded
Place the California blend vegetables and the chicken in a greased 9-inch square baking dish. In a medium skillet, sauté the mushrooms, celery and onion in the butter until very soft and a little browned, about 8 minutes. Stir the mayonnaise and seasonings into the vegetables until well coated. Mix in all of the remaining ingredients along with the sautéed vegetables. Cover the baking dish with foil and bake at 350º for 40 minutes. Uncover and bake 5-10 minutes longer until the casserole is browned and bubbly.
Makes 4-6 servings
Can be frozen
* This is a mixture of broccoli, cauliflower and sliced carrots.
Per 1/4 Recipe: 499 Calories; 34g Fat; 36g Protein; 14g Carbohydrate; 4.5g Dietary Fiber; 9.5g Net Carbs
Per 1/6 Recipe: 333 Calories; 22g Fat; 24g Protein; 9g Carbohydrate; 2.5g Dietary Fiber; 6.5g Net Carbs
I found this recipe in Taste of Home magazine. Instead of using cream of mushroom soup, I used the sauce from Dottie's Green Bean Casserole. This is a nice family-style one-dish meal that could easily be tweaked to suit your family's tastes by using a different kind of cheese or a different vegetable mixture. I think that it could stand to have a bit more sauce so I might double the amount of mayonnaise next time I make this. Click the photo to see a close-up.
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