Quick-Fix Layered Chicken Casserole

By nlhartman

No chopping is required here; this recipe relies on a package of scalloped potatoes, frozen vegetables, canned soup, and chicken tenders.

Ingredients

• 1 5 oz. pkg. scalloped potatoes
• 1 can cream of mushroom soup
• 1 c. water
• 1/2 t. garlic pepper
• 1 16 oz. pgk frozen mixed vegetables(broccoli, carrots and cauliflower), thawed and drained
• 1 16 oz. pkg. frozen stir-fry vegetables(broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, onions, and peppers), thawed and drained
• 1 lb. skinless, boneless chicken breast tenders
• Paprika

Details

Servings 4
Preparation time 10mins
Cooking time 280mins

Preparation

Step 1

Place the dried potatoes from the package in a 3 1/2 qt. electric slow cooker. In a medium bowl, mix the undiluted soup with the water, the sauce packet from the potato package, and the garlic pepper until well blended. Drizzle just a little of this soup mixture over the potatoes. Then layer the remaining ingredients in the slow cooker as follows:
Pkg. mixed vegetables
1/3 of stir-fry vegetables
2/3 of the chicken tenders
2/3 of the remaining soup mixture
Remaining stir fry vegetables and chicken tenders
Pour the remaining soup mixture evenly over the chicken
Cover and cook on the low heat setting about 4 1/2 hours, or until the chicken and potatoes are tender and cooked through. Sprinkle paprika over the top.
Serve at once.