Chicken Vegetable Casserole

• 1/2 cup butter, softened
• 1 cup sour cream
• 1 large egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 2 cups cubed cooked chicken or turkey
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese

1. In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish.
2. In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400u0b0 for 35-40 minutes or until heated through.

butter, sour cream, egg, flour, baking powder, salt, sage, mixed vegetables, chicken, condensed cream, onion, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-vegetable-casserole/ (may not work)