- 2 cans (14¾ oz., ea.) condensed golden mushroom soup
- ½ tsp. poultry seasoning
- ½ tsp. herbs de Provence
- 1 cup water
- 2½ cups diced roasted chicken
- 2½ cups cooked penne pasta
- 1½ cups cooked broccoli florets
- 1½ cups cooked baby carrots
- 1 cup frozen peas
- ½ cup sliced green onions
- 2 tbsp. melted butter or margarine
- ¾ cup fresh breadcrumbs
- ½ cup chopped toasted almonds
In large bowl, blend soup and seasonings. Gradually blend in water until mixture is smooth. Stir in next 6 ingredients. Spoon into buttered, 2-quart, shallow baking dish. In small bowl, blend butter, bread crumbs and almonds. Sprinkle evenly over casserole. Place baking dish in
Black & Decker® InfraWave® Oven and close oven door.
Follow these steps:
When cooking time is complete, oven will give an audible signal. Remove from oven and let stand at least 5 minutes before serving. If desired, serve with hot dinner rolls and a fresh green salad.
Note: Casserole should register 165°F (74°C) when tested with an instant thermometer. Read
Makes 4 to 6 servings.
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