Chicken Veggie Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 288
  • Fat:
  • 10 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 80 mg
  • Sodium:
  • 812 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 4 g
  • Protein:
  • 28 g




Freezing Cubed Cooked Chicken

When chicken pieces are on sale, I buy several packages and bake all the chicken, skin side up, on foil-lined... Read more »


Chicken Veggie Casserole

Quick Cooking
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In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. "To save time, you can substitute a package of frozen vegetables," Bonnie suggests.

SERVINGS: 5

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 1 hour

Ingredients:

  • 3 cups cubed cooked chicken
  • 4 medium carrots, cut into chunks
  • 3 medium red potatoes, cut into chunks
  • 3 celery ribs, sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables.
    Cover and bake at 350° for 60-75 minutes or until vegetables are tender. Yield: 5 servings. Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.


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