Fall-O me in to the kitchen for Chicken Vegetable Casserole

I love One Dish Meals!

Serve one up with some bread and a dessert 

and you're all set for dinner!

If I have any leftover boiled or baked potatoes, 

I'll cut them in to cubes and

add them to this casserole also.

 Chicken Vegetable Casserole

 6 servings

1/2 cup butter, softened 

1 cup (8 ounces) sour cream 

1 egg 

1 cup all-purpose flour 

1 teaspoon baking powder 

1 teaspoon salt 

1/2 teaspoon rubbed sage 

1 package (16 oz) frozen mixed vegetables, thawed 

2 cups cubed cooked chicken or turkey 

1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted  

1/2 cup chopped onion 1/2 cup shredded cheddar cheese

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.   

In a large bowl, combine the vegetables, chicken, soup and onion. 

Pour over crust, then sprinkle with cheese. 

Bake, uncovered, at 400° for 35-40 minutes or until heated through.