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.
Vegetable Chicken Casserole
Vegetable Chicken Casserole
Prep Time
10 min
Cook Time
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
- 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.
Nutrition Facts
1 each: 288 calories, 10g fat (3g saturated fat), 80mg cholesterol, 812mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 28g protein.
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