Ingredients
1
bag (19 oz) frozen broccoli & carrots with garlic & herbs
1
cup all-purpose flour
1/4
cup grated Parmesan cheese
1/3
cup cold butter or margarine, cut into small pieces
1
egg, slightly beaten
1 1/2
cups cubed cooked chicken
1
jar (16 oz) four-cheese Alfredo pasta sauce
1
can (15.25 oz) whole kernel sweet corn, drained
Preparation
Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.
Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.
To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.
Bake 20 to 25 minutes or until topping is golden brown.
