Chicken Scramble Casserole
|10 to 11 ounces||creamy chicken and herb soup|
|1 1/2 cups||Swiss cheese, shredded|
|2 cups||frozen vegetables of choice|
|1 cups||chicken, cooked, cubed|
|1 cups||French fried onions|
- 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.