Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10.75 oz) can Hy-Vee cream of chicken soup | ||
| ½ c. Hy-Vee skim milk | ||
| Dash white pepper | ||
| 3 c. chopped cooked chicken | ||
| 1 (16 oz) bag frozen Hy-Vee mixed vegetables | ||
| 1 (4 oz) can Hy-Vee mushroom stems and pieces, undrained | ||
| 3 c. Hy-Vee corn flakes, crushed to 1-1/2 cups | ||
| 2 tbsp. Hy-Vee butter, melted | ||
| ¼ tsp. Hy-Vee ground thyme |
Directions
- Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking dish.
- Combine soup, milk and pepper. Stir in chicken, vegetables and mushrooms. Pour into prepared dish.
- Combine cereal, butter and thyme. Sprinkle over top of chicken mixture. Bake 35 to 40 minutes or until brown and bubbly.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 70mg
- Sodium: 430mg
- Total Carbohydrates: 30g
- Protein: 25g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 20%
0%
Iron 20%
0%
Calcium 6%
Recipe Source:
Hy-Vee corn flakes box.