Chicken in the Garden Recipe

4.5 2 2
Chicken in the Garden Recipe
Chicken in the Garden Recipe photo by Taste of Home
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Chicken in the Garden Recipe

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4.5 2 2
Publisher Photo
Enjoy this comforting casserole with rice, noodles or biscuits. It’s easy to prepare and mouth- watering, too.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 package (10 ounces) frozen mixed vegetables, thawed and drained
  • 3 cups cubed cooked chicken or turkey
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 1 cup (4 ounces) shredded cheddar cheese
  • Hot cooked rice, noodles or biscuits

Directions

Place broccoli and mixed vegetables in a greased 2-qt. baking dish. Top with chicken. Combine the soup, milk, mayonnaise and curry; pour over top.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with rice, noodles or biscuits. Yield: 6 servings.
Originally published as Chicken in the Garden in Country February/March 2010, p51

Nutritional Facts

1 cup: 442 calories, 28g fat (9g saturated fat), 95mg cholesterol, 695mg sodium, 19g carbohydrate (5g sugars, 4g fiber), 28g protein.

  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 package (10 ounces) frozen mixed vegetables, thawed and drained
  • 3 cups cubed cooked chicken or turkey
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 1 cup (4 ounces) shredded cheddar cheese
  • Hot cooked rice, noodles or biscuits
  1. Place broccoli and mixed vegetables in a greased 2-qt. baking dish. Top with chicken. Combine the soup, milk, mayonnaise and curry; pour over top.
  2. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with rice, noodles or biscuits. Yield: 6 servings.
Originally published as Chicken in the Garden in Country February/March 2010, p51

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Reviews forChicken in the Garden

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MY REVIEW
hatofhappiness User ID: 1701500 110970
Reviewed Sep. 25, 2010

"I was trying to use up leftovers, so I probably used more like 4 cups of chicken...otherwise the amounts of everything stayed the same. I didn't have any cream of mushroom soup so I used cream of chicken. It was delicious! I think I'll make it exactly the same next time."

MY REVIEW
dguenther User ID: 3437093 170931
Reviewed Feb. 10, 2010

"This was very good; however, next time I would cut back on the amount of chopped broccoli to 2 cups or 1 pkg (10 oz) frozen size."

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