Chicken Casserole Recipe

FROM: http://southernfood.about.com/od/chickencasseroles/r/bl30626f.htm

Directions:

1. Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole.
2. Spread vegetables over the bread mixture.
3. Sauté chopped onion in remaining 3 tablespoons butter until tender.
4. Blend in flour and seasonings; cook, stirring, until flour is blended into butter.
5. Gradually add milk, stirring and cooking until thickened and bubbling.
6. Stir in cooked cubed chicken.
7. Pour chicken in sauce over the vegetables in casserole.
8. Arrange tomatoes slices over sauce then top with remaining bread mixture.

Bake at 325° for 25 to 30 minutes, until hot and bubbly and lightly browned. Enjoy!

Here are the adjustments I'd make the next time I make it:

• Chicken: Since it did not specify, and I like dark meat, I used about 4 thighs.
• Onions: Instead of the 2 T of chopped onions, try using the mini-onions, if the frozen bagged, ½ a bag would be good. Of course, this is not something I tend to have on hand, so, I'd have to get it to use them.
• Spices: It was a little bland, so, I suggest when making the flour mixture, a little spice (like Mrs. Dash) would be good.
• Vegetables: More vegetables! Use frozen!
• Casserole Dish: Larger casserole dish!
• Bake time: It did not specify, so, when I put it in the casserole, I covered it and baked it until bubbly and then removed the lid for about 10 min. I think the baking took closer to 45 min. rather than the 25-30 stated in the recipe.
• Tomatoes: The tomatoes do not need to be sliced; they can be just as easily diced.