Note: although this doesn’t fit the traditional recipe for a casserole (in my opinion), it comes close — all in one pan;-D Chicken Veggie Casserole 16-pkg frozen California vegetables 1-lb ground chicken 1 tbs margarine 1/4 tsp garlic powder 10-oz can cream of mushroom soup 1/2 cup milk 2 tbs lemon juice Melt margarine in skillet. Crumble chicken in skillet and cook until browned, about 10 minutes. Add remaining ingredients and bring to boil.
Cover and simmer for 10 minutes or until veggies are crisp tender. Serve with potatoes on the side, over pasta, rice, or my personal favorite — over boiled red potatoes! This is a great meal-stretcher recipe;-D Do what ya gotta do to make it go the distance