Beverly Slimm'S Tangy Chicken And Vegetable Baked Casserole

• 3/4 c. mayonnaise
• 1/4 c. sour cream
• 3 Tbsp. butter, melted
• 3 Tbsp. lemon juice
• 1 tsp. dry mustard
• 1/8 tsp. black pepper
• 1 (16 oz.) pkg. frozen broccoli, cauliflower and carrots, thawed
• 1/2 c. sliced, fresh mushrooms
• 2 c. chopped, cooked chicken (about 1 lb. uncooked)
• 3/4 c. (3 oz.) shredded Monterey Jack cheese
• 1/3 c. Italian style bread crumbs

1. Preheat oven to 375u0b0.
2. In medium bowl, combine mayonnaise, sour cream, butter, lemon juice, mustard and pepper.
3. In 2-quart casserole, combine vegetables and chicken.
4. Stir in mayonnaise mixture.
5. Bake for 15 minutes or until thoroughly heated. Sprinkle with cheese and bread crumbs.
6. Broil 8 to 10-inches from heat source, until bread crumbs are lightly browned.
7. Serves 4.

mayonnaise, sour cream, butter, lemon juice, dry mustard, black pepper, frozen broccoli, mushrooms, chicken, shredded monterey jack cheese, italian style bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210178 (may not work)