Chicken and Cheese Casserole
Yield: About 6 servings
Cook Time: 25-30 minutes
Tips: Sauteed fresh mushrooms can be used in place of canned, if desired.
Suggestion: Delicious with a salad and/or side of bread.
  • 2 cups cooked, diced chicken
  • 1 small can baby peas (regular is fine if you can't find the baby peas)
  • 1/2 an onion, chopped
  • 1 small can sliced mushrooms (liquid reserved)
  • 1 11-oz. can cheddar cheese or nacho cheese soup (undiluted)
  • 1 teaspoon Tabasco pepper sauce
  • 1 1/2 cups cornflake crumbs
  • 3 tablespoons butter, divided
Preheat oven to 350°F.

Heat 1 tablespoon butter in a skillet and sauté onion until tender; about 5 minutes. In a large mixing bowl, combine chicken, peas, sautéed onion, mushrooms (with liquid), cheese soup and Tabasco sauce. Stir until ingredients are blended. Pour mixture into a 2-quart casserole dish.

Melt remaining 2 tablespoons butter. In a small mixing bowl, add corn flake crumbs and melted butter and stir until well blended. Pour cornflake and butter mixture on top of casserole, spreading to evenly cover.

Bake for 25-30 minutes, or until cornflake crumbs have turned golden brown.