Creamette Chicken Recipe

• 2 c. Creamettes (7 ounce.), uncooked
• 4 Large eggs (hard boiled), minced
• 2 cans mushroom soup
• 1 can mushrooms, liquid removed
• 2 c. cooked chicken
• 2 c. lowfat milk
• 7 ounce. Velveeta cheese, cubed
• 1 onion, minced

1. Blend soup and lowfat milk.
2. Add in rest of ingredients; mix well.
3. Pour into greased Pyrex baking dish.
4. Chill overnight.
5. Before putting casserole into bake top with buttered bread crumbs.
6. Bake 1 hour at 350 degree oven.
7. Using a 9 x 13 inch baking dish it will be quite full so you may need foil extensions or possibly side of dish.
8. Don't try to substitute chicken broth for lowfat milk as it will gel when chilled and the Creamettes won't soak in refrigerator.
9. Good for pot luck suppers and carry out dish.

eggs, mushroom soup, mushrooms, chicken, milk, velveeta cheese, onion

Taken from cookeatshare.com/recipes/creamette-chicken-40256 (may not work)