Virtual Vittles Chicken Veggie Casserole

Chicken Veggie Casserole

Serves 4

3 Cups chicken breast, cut into bite size pieces
1 Cup fresh mushrooms, sliced
½ Cup peas
1 Medium onion, chopped
2 Cloves garlic, minced
½ Cup celery, sliced
½ Cup red bell pepper, diced
½ Cup green bell pepper, diced
1 Cup carrots, sliced
2 Tablespoons fresh Italian parsley, minced
4 Cups Real Chicken
7 Tablespoons cornstarch
Salt and freshly ground black pepper

1. In a baking dish, add the chicken, mushrooms, onion, garlic, bell peppers,

peas, carrots, parsley, salt and black pepper.

2. In a saucepan, bring 2½ cups of chicken broth to a slow boil. Add the
    cornstarch to the remaining ½ cup of broth and mix well. Add the cornstarch
    mixture to the boiling chicken broth and stir until just thickened. If the broth
    becomes too thick, add a little water. Do not over cook.

3. Pour the sauce over the chicken and vegetables. Bake in a preheated
400º F oven for 30 minutes.

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