Tater Chicken Casserole
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| |
| 2 lb. | ground chicken |
| 1 medium | onion, chopped |
| 1/4 tsp | pepper |
| 1/2 cup | water |
| 1 can | condensed cream of mushroom soup |
| 2 cup | frozen mixed vegetables |
| 1 lb. | frozen tater gems |
| |
| preheat oven to 375: f. |
| in a non-stick skillet over medium heat, brown the ground chicken and |
| the onion until the chicken is no longer pink. stir in pepper, water |
| and mushroom soup and heat until bubbling. add frozen vegetables and |
| stir cook until the vegetables are warm. |
| pour the mixture into a 2 qts. casserole. arrange tater gems in a |
| single layer on top of the chicken mixture. bake, uncovered, for 40 to |
| 45 minutes or until the tater gems are crisp and the chicken mixture |
| is bubbling. |
| |
| serves 6 to 8. |
| |
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| (ID: 8508) Mirror: rec.food.recipes: Thu, Mar 11, 2004 |