Chicken Scramble Casserole Recipe

Posted by Maxine on May 8th, 2008 at 02:36am

For cooking in a snap, use canned chicken in this egg and cheese casserole.

Ingredients

10-11 oz. creamy chicken and herb soup
1 1/2 C. shredded Swiss cheese
12 slightly beaten eggs
1/2 C. milk
2 C. frozen vegetables of choice
1 C. chicken, cooked and cubed
1 C. canned French fried onions

Directions

In medium bowl, stir together soup and cheese; set aside. Spray skillet with non-stick cooking spray. Add eggs, milk, vegetables, meat, and chives. Cook until eggs are set but still glossy, stirring gently so uncooked egg flows underneath. Fold in soup mixture. Spoon into 12″x7″ baking dish. Cover and refrigerate 2-24 hours. Uncover and bake at 350°F for 40 minutes. Sprinkle with French fried onions. Bake an additional 5-10 minutes.

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