Crispy Chicken Veggie Casserole

Ingredients:
1 1/2 pounds (approx. 3 half breasts) chicken, cut into strips
2 cans Veg·All Original Mixed Vegetables, drained
½ cup all-purpose flour
2 eggs
1 package saltine crackers, crushed
¼ cup parmesan cheese
1 ½ cups shredded Monterey Jack cheese (other cheeses may substitute)

Pour flour into a bowl and set aside. Beat eggs in a bowl and set aside. Mix crushed crackers and parmesan cheese together in a third bowl. Dip chicken strips in flour until coated, then dip in egg until coated, and finally, dip in cracker mix until coated. Deep fry until crispy and golden, checking to make sure they are fully cooked. Drain on paper towel. Heat oven to 350 degrees. Pour vegetables into the bottom of a 9 x 13 casserole dish and spread out evenly. Cut chicken into bite-sized pieces and spread evenly over vegetables. Sprinkle cheese all over the top of the chicken. Cover with aluminum foil and place in heated oven for 20 minutes until cheese is fully melted and casserole is heated through. Serves four. This dish contains all five basic food groups and is delicious!

By S. E. Thomas