https://2872.sn-platform.com/Recipes/Detail/4705/Chicken_Vegetable_Casserole
1 Ratings 1 Comment
Yield: 5 servings
3 | cups | cooked chicken | |
|
|||
4 | medium carrots, cut into chunks | ||
|
|||
3 | medium red potatoes, cut into chunks | ||
|
|||
3 | celery ribs, sliced | ||
|
|||
1 | can | (10.75 oz) condensed cream of chicken soup, undiluted | |
|
|||
2/3 | cup | water | |
|
|||
1/2 | teaspoon | salt | |
|
|||
1/4 | teaspoon | pepper | |
|
Yield: 5 servings
Approximate Nutrient Content per serving:
Calories: | 308 | |
Calories From Fat: | 81 | |
Total Fat: | 9g | |
Saturated Fat: | 3g | |
Cholesterol: | 68mg | |
Sodium: | 723mg | |
Total Carbohydrates: | 30g | |
Dietary Fiber: | 4g | |
Protein: | 25g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Place chicken in a greased shallow 2- quart baking dish with cover.
Top chicken with the carrots, potatoes and celery.
Combine the soup, water, salt and pepper; pour over vegetables.
Cover and bake at 350 degrees F for 60 to 75 minutes or until vegetables are tender.
Please note that some ingredients and brands may not be available in every store.
https://2872.sn-platform.com/Recipes/Detail/4705/Chicken_Vegetable_Casserole
Customer Comments
Denise A Grandview, Mo
“Sometimes it's hard to get kids to eat vegetables. No problem at our house with this casserole. Tastes great!”
Add a Comment Login