*  Exported from  MasterCook  *

                     Chicken 'N' Vegetable Casserole

Recipe By     : Shirley Matthies             "The Grange Cookbook On Meats"
Serving Size  : 10   Preparation Time :0:00
Categories    : Chicken                          Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Butter
     1/4  c             All-purpose flour
   1 1/2  c             Chicken broth
  10      oz            Pkg frozen peas and carrots -- cooked
     1/4  c             Pimentos -- chopped
   1      med           Onion -- chopped
     1/4  c             Green pepper -- chopped
   1      tb            Butter
   1      env           Instant mashed potatoes
     1/4  ts            Seasoning salt

Melt butter, blend flour, and gradually add chicken broth to make a
smooth sauce.

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 400F for
20 minutes.

Yield: 10 servings


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