Chicken and Vegetable Casserole

I am a big fan of casserole dishes of any kind mainly due to their ease of preparation and also the flexibility they provide in terms of adding all ingredients of a balanced diet (carbohydrate, protein, fat and fibre). I love how you can dump a few things in the casserole, throw it in the oven and in less than an hour have a fancy wholesome meal.
So this is what i did:
Ingredients
2 skinless boneless chicken breasts cut into big chunks
1 cup Frozen stir fry veggies
Salt and pepper
Garlic powder 1tbsp
1 can Cream of mushroom soup
1 large egg
Milk 1/3 cup
Corn muffin mix 1/2 packet ( i used jiffy muffin
Mix)
1-2 tbsp butter
2 tbsp bread crumbs
1/3 c shredded cheddar cheese

Method
Preheat the oven to 350.
Slightly butter a baking tray, pan or casserole.
Coat the chicken pieces with salt, pepper and garlic powder and arrange at the bottom of the casserole. Spread the washed veggies on top of the chicken pieces.
In a separate bowl, mix the soup, egg, milk, salt, pepper and muffin mix. Add this mixture to the casserole.
Sprinkle the bread crumbs and dot the corners with butter and cover the top with the shredded cheese.
Bake for about 50 minutes and we’re done!

Next time I’ll make sure I get some pictures.

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