Chicken Veggie Casserole

• 2 cans mixed veggies, drained
• 1 can green beans, drained
• 1 cup chopped celery
• 1 cup chopped onion
• 1/3 stick margarine
• 12.5 ozs. Velveeta, cubed
• 1/2 cup mayonnaise
• 1/2 tube Ritz crackers
• 1/3 stick margarine
• dried lemon peel
• 1 large red bell pepper
• 2 (12.5 oz.) cans cooked chicken, drained (save broth for a future use)

Directions:

In a small pan, saute 1/3 stick margarine with the bell pepper, onions and celery, till onions are translucent. While hot, add velveeta and mayo, mix well.

In a 9"x 13" greased baking dish, add the canned veggies, stirring to mix well. On top of these veggies, place canned chicken pieces. Sprinkle dried lemon peel on top of chicken/veggies. Spread velveeta mixture evenly on top of casserole.

In a small bowl, mix 1/3 stick margarine, melted with crushed Ritz crackers. Sprinkle on top of casserole. Bake casserole 35-45 minutes covered with tin foil and 10 minutes w/o tin foil or till golden brown.

By Terri