Chicken Veggie Casserole Recipe

Chicken Veggie Casserole Recipe photo by Taste of Home

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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.

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Chicken Veggie Casserole Recipe

Prep: 10 min. Bake: 1 hour

Yield: 5 Servings

10 60 70

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.

Nutritional Facts 1 serving (1 each) equals 288 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 812 mg sodium, 21 g carbohydrate, 4 g fiber, 28 g protein.

Originally published as Chicken Veggie Casserole in Quick Cooking November/December 2002, p51

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Chicken Veggie Casserole

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(1-1) of 1 reviews

Reviewed on May. 06, 2010 by watkink

This is very a very bland dish. There was no flavor to it at all. It took more than the listed baking time. At one hour the potatoes, carrots, and celery were still hard. In creased the temprature to 400 degrees and it still took 45 additional minutes and at that the veggies were still crunchy. No one liked it at all.