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Chicken Casseroles

Granny's Cubed Chicken Vegetable Country Casserole

Filling:

1/4 cup butter or margarine
1/3 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp dried thyme leaves, if desired
2 cups half-and-half
2 cups cubed cooked chicken
1 (1-lb) pkg frozen mixed vegetable, thawed
Topping:

1 cup flour
1/4 cup grated Parmesan cheese
1/4 tsp baking powder
1/3 cup butter or margarine, cut up
1 egg, beaten

Heat oven to 375º or 400º
Spray a 12x8-inch (2 quart) baking dish or 2-quart casserole with nonstick cooking spray.
Melt 1/4 cup butter or margarine in large saucepan over medium heat. Add 1/3 cup flour, salt, pepper and thyme; blend until smooth. Stir in half-and-half. Cook until mixture boils and thickens stirring constantly. Stir in chicken and thawed vegetables; cook until thoroughly heated. Pour filling into sprayed baking dish.
Lightly spoon flour into measuring cup; level off. In small bowl, combine 1 cup flour, cheese and baking powder; mix well. With fork or pastry blender, cut in 1/3 cup butter until mixture is crumbly. Stir in egg until well mixed. Crumble topping over chicken mixture.

Bake at 375º or 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.
6 servings