A
Anna
Guest
Tater Chicken Casserole
2 lbs. ground chicken 1 medium onion, chopped
1/4 tsp. pepper
2/2 cup water 1 can condensed cream of mushroom soup 2 cups
frozen mixed vegetables 1 lb. frozen tater gems
Preheat oven to 375: F. In a non-stick skillet over medium
heat, brown the ground chicken and the onion until the
chicken is no longer pink. Stir in pepper, water and
mushroom soup and heat until bubbling. Add frozen vegetables
and stir cook until the vegetables are warm. Pour the
mixture into a 2 qts. casserole. Arrange tater gems in a
single layer on top of the chicken mixture. Bake, uncovered,
for 40 to 45 minutes or until the tater gems are crisp and
the chicken mixture is bubbling.
Serves 6 to 8.
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2 lbs. ground chicken 1 medium onion, chopped
1/4 tsp. pepper
2/2 cup water 1 can condensed cream of mushroom soup 2 cups
frozen mixed vegetables 1 lb. frozen tater gems
Preheat oven to 375: F. In a non-stick skillet over medium
heat, brown the ground chicken and the onion until the
chicken is no longer pink. Stir in pepper, water and
mushroom soup and heat until bubbling. Add frozen vegetables
and stir cook until the vegetables are warm. Pour the
mixture into a 2 qts. casserole. Arrange tater gems in a
single layer on top of the chicken mixture. Bake, uncovered,
for 40 to 45 minutes or until the tater gems are crisp and
the chicken mixture is bubbling.
Serves 6 to 8.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/