Chicken Vegetable Casserole

• 2 (10 oz.) pkg. California frozen vegetables (carrots, cauliflower and broccoli)
• 2 beaten eggs
• 1 c. mayonnaise
• 1 medium chopped onion
• 1 can cream of mushroom soup
• 2 c. chicken, turkey or ham, cubed
• 1 1/2 c. sharp cheese, grated
• 1 (8 oz.) pkg. Stove Top dressing
• 3/4 to 1 c. melted margarine

1. Place frozen vegetables in a 9 x 13-inch baking dish.
2. Beat eggs, then add eggs to mayonnaise, cream of mushroom soup and chopped onion.
3. Pour this mixture over vegetables.
4. Place layer of chicken (turkey or ham) over soup mixture.
5. Sprinkle grated cheese over and top with Stove Top dressing which has been moistened with 3/4 to 1 cup melted margarine.
6. Bake at 350u0b0 for 30 minutes; remove from oven and cover with foil for another 10 to 15 minutes.
7. (Foil keeps dressing from getting too hard.)

california frozen vegetables, eggs, mayonnaise, onion, cream of mushroom soup, chicken, sharp cheese, stove top dressing, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811595 (may not work)