Chicken'n' vegetable casserole

 
                      Chicken 'N' Vegetable Casserole
 
 Recipe By     : Shirley Matthies             "The Grange Cookbook On Meats"
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Chicken                          Potatoes
                 Stuffing
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           butter
      1/4  cup           all-purpose flour
    1 1/2  cups          chicken broth
    1      10-oz-pkg.    frozen peas and carrots, cooked
      1/4  cup           chopped pimentos
    1      med           onion chopped
      1/4  cup           chopped green pepper
    1      tablespoon    butter
    1      envelope      instant mashed potatoes
      1/4  teaspoon      seasoning salt
 
 Melt butter, blend flour, and gradually add chicken broth to make a smooth sauc
 e.
 Cook over low heat until thick, stirring constantly. Add seasoning salt and 
 mushroom soup. Add peas and carrots, pimentos and onion. Saute green pepper
 in butter; add to mixture. Pour into greased casserole. Prepare potatoes accord
 ing
 directions on package.  Top casserole with mashed potatoes using a pastry tube.
 Bake at 400° for 20 minutes.  Yield : 10 servings.
 
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