Vegetable Chicken Casserole
TOTAL TIME: Prep: 10 min. Bake: 1 hour
YIELD: 5 servings.
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.
Ingredients
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3 cups cubed cooked chicken
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4 medium carrots, cut into chunks
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3 medium red potatoes, cut into chunks
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3 celery ribs, sliced
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2/3 cup water
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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2.
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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