Chicken'N' Vegetable Casserole

• 1/4 cup butter
• 1/4 cup flour, all-purpose
• 1 1/2 cups chicken broth
• 10 ounces frozen peas & carrots mix cooked
• 1/4 cup pimentos chopped
• 1 medium onions chopped
• 1/4 cup green bell peppers chopped
• 1 tablespoon butter
• 1 envelope mashed potatoes instant
• 1/4 teaspoon seasoned salt

1. Melt butter, blend flour, and gradually add chicken broth to make a smooth sauce.
2. Cook over low heat until thick, stirring constantly.
3. Add seasoning salt and mushroom soup.
4. Add peas and carrots, pimentos and onion.
5. Saute green pepper in butter; add to mixture.
6. Pour into greased casserole.
7. Prepare potatoes according to directions on package.
8. Top casserole with mashed potatoes using a pastry tube.
9. Bake at 400?
10. for 20 minutes.

butter, flour, chicken broth, carrots, pimentos, onions, green bell peppers, butter, potatoes, salt

Taken from recipeland.com/recipe/v/chickenn-vegetable-casserole-38391 (may not work)