2 tablespoons butter, softened
2 tablespoons all-purpose flour
1 (10 ounce) can baked chicken, drained
1 cup sliced mushrooms
1 cup sliced mushrooms
1 cup sliced celery
1 cup sliced mushrooms
1 cup sliced celery
1 cup sliced carrots
1 cup sliced green onions
1 cup shredded Cheddar cheese
1/2 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon chopped fresh parsley
1 (16 ounce) package frozen mixed vegetables, thawed
1 cup shredded mozzarella cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Place butter, flour and chicken in a medium bowl. Mix together and pour mixture into a 9x13 inch baking dish. Sprinkle mushrooms, mushrooms, celery, carrots, green onions, cheese and onion over chicken and vegetables. Cover dish and refrigerate overnight.
Ladle chicken mixture into the baking dish and sprinkle with cheese and basil. Drizzle mixture over the top of the chicken and vegetables.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from baking dish and sprinkle with mozzarella cheese and sprinkle with basil.
Bake uncovered for another 15 minutes, stirring occasionally, before cutting into 1/2 inch slices.