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Vegetable Chicken Casserole Recipe

Vegetable Chicken Casserole Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD:5 servings

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

  • 1. 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.
  • 2. Cover and bake at 350° for 60-75 minutes or until vegetables are tender. Yield: 5 servings.

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.

Reviews for Vegetable Chicken Casserole

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MY REVIEW
Reviewed Mar. 21, 2014

"it tastes good, but WAAAAAY to much sodium.

Until I can find a way to bring down the sodium levels,
I will not be making this again."

MY REVIEW
Reviewed May. 6, 2010

"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."

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