DirectionsStep1Cook and drain vegetables as directed on bag.Step2Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.Step3Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot f…Step4Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before servingIngredientsIngredients12 ouncesMixed Vegetables (frozen)3 tablespoonsAll-Purpose Flour½ teaspoonSalt¼ teaspoonPoultry Seasoning¼ teaspoonPepper1 ¼ cupsFat-Free Milk (skim)½ cupOnion (finely chopped)10 ¾ ouncesCondensed 98% Fat-Free Cream Of Chicken Soup¼ cupFat-Free Sour Cream4 Boneless Skinless Chicken Breasts (1 1/4 lb, cooked, cut into bite-size pieces, about 4 cups)1 Crust (from 1 box, 14.1 oz, refrigerated PillsburyTM Pie Crusts, 2 Count, softened as directed on box)See moreNutritionalNutritional300 Calories25 gTotal Fat65 mgCholesterol26 gCarbohydrate680 mgSodium25 gProteinFrom pillsbury.comRecipeDirectionsIngredientsNutritional
Quick and Easy Breakfast Casserole
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