Quick Chicken Bake
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Frozen mixed vegetables||20 Ounce (1 Package)|
|Canned chunk chicken||13 1⁄2 Ounce, drained, flaked (Two 6 3/4 Ounce Cans)|
|Cheddar cheese||1⁄4 Pound, shredded|
|Milk||1 1⁄2 Cup (24 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Buttery crackers||12 , coarsely crushed|
1. Preheat oven to 375°F. In 3-quart saucepan, combine undiluted cream-of-mushroom soup and next 5 ingredients; over medium heat, heat to boiling, stirring frequently. Reduce heat to low; simmer, uncovered, 10 minutes or until cheese is melted and vegetables are heated through. Pour mixture into 2-quart casserole.
2. Meanwhile, in 1-quart saucepan over low heat, in hot butter or margarine, cook crushed crackers and basil until crackers are lightly browned, stirring frequently. Sprinkle cracker mixture over mixture in casserole. Bake 20 to 25 minutes until hot and bubbly.