- 1 10-ounce package peas and carrots
- 1 10 1/2-ounce can cream of chicken
soup condensed
- 1/4 cup water
- 1/2 teaspoon lemon pepper seasoning
- 1 8-ounce package frozen breaded
fish sticks (12 to a package)
- 1 cup croutons seasoned
This recipe makes 4 servings.
Preheat oven to 400°.
Thaw vegetables. Drain and set aside.
Meanwhile, in a medium bowl, mix soup, water
and lemon-pepper until blended; set aside.
Place vegetables in baking dish. Stir in 1/4
cup of the soup mixture and spread evenly in
dish. Arrange fish on top. Pour remaining
soup mixture over the top.
Place croutons in a small reclosable plastic
bag. Press out air and seal. Using a rolling
pin, crush croutons. Sprinkle over soup
mixture.
Bake for 25 to 30 minutes or until fish
flakes easily and vegetables are tender.
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