Chicken Vegetable Casserole 2


  • 6 boneless, skinless chicken breasts
  • 1 cup(s) chopped onions
  • ¾ cup(s) mayonnaise
  • 1 cup(s) grated cheddar cheese
  • 1 tube(s) Ritz crackers, crushed
  • 1 stick(s) oleo, melted
  • 2 can(s) Veg-All, drained (16 ounce cans)

Boil chicken and chop. Combine chicken with Veg-All, onions, mayonnaise, and cheese. Pour into casserole dish. Top with cracker crumbs mixed with melted oleo. Bake at 350° for about 30 minutes.

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