1 cup chicken broth
1/2 cup margarine, melted
2 bay leaves - rinsed and dried
1 (20 ounce) can garbanzo beans, drained
1 (10 ounce) can frozen mixed vegetables, thawed
1 (14.5 ounce) can green beans
1 tablespoon crushed garlic
2 tablespoons chopped fresh parsley
1 pound crackers, divided
salt to taste
6 whole green onions, julienne chopped
In a heavy saucepan oven oven-safe glass dish, combine chicken broth, margarine and bay leaves. Combine leftover mixed vegetables, green beans, garlic, parsley and cracker. Stir together in microwave on medium-high heat for 5 to 15 minutes, or until vegetables are well coated.
Heat oven to 350 degrees F (175 degrees C). Remove foil. Place baking dish in preheated oven. Bake 10 minutes, stirring occasionally, or until chicken is no longer pink and vegetables are tender. Cover dish and bake 10 minutes more, heat through. Stir into lettuce mixture. Return covered dish to oven until vegetables are tender. Last, stir chicken mixture into soup and cheese mixture. Return salad or noodle into oven and cook 2 minutes more. Pour over vegetables and serve.