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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 320.6
  • Total Fat 8.9 g
  • Saturated Fat 4.4 g
  • Polyunsaturated Fat 0.7 g
  • Monounsaturated Fat 2.1 g
  • Cholesterol 51.8 mg
  • Sodium 175.3 mg
  • Potassium 1,093.1 mg
  • Total Carbohydrate 36.1 g
  • Dietary Fiber 8.8 g
  • Sugars 4.0 g
  • Protein 27.9 g
  • Vitamin A 77.6 %
  • Vitamin B-12 8.4 %
  • Vitamin B-6 39.2 %
  • Vitamin C 506.2 %
  • Vitamin D 6.6 %
  • Vitamin E 17.9 %
  • Calcium 24.2 %
  • Copper 11.0 %
  • Folate 60.4 %
  • Iron 21.7 %
  • Magnesium 22.2 %
  • Manganese 31.3 %
  • Niacin 48.7 %
  • Pantothenic Acid 19.0 %
  • Phosphorus 35.7 %
  • Riboflavin 33.0 %
  • Selenium 28.6 %
  • Thiamin 30.0 %
  • Zinc 12.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Healthy Chicken Vegetable Casserole

View the full Healthy Chicken Vegetable Casserole Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Healthy Chicken Vegetable Casserole

87 calories of Barilla Plus Penne, (0.83 oz)

69 calories of Chicken Breast (cooked), no skin, roasted, (2 ounces)

56 calories of Broccoli, fresh, (0.33 bunch)

34 calories of Butter, unsalted, (0.33 tbsp)

25 calories of Monterey Cheese, (0.06 cup, shredded)

21 calories of Milk, 1%, (1.67 fl oz)

17 calories of Yellow Peppers (bell peppers), (0.33 pepper, large (3-3/4" long, 3" dia))

9 calories of Flour, white, (0.02 cup)

5 calories of Zucchini, (0.17 cup, sliced)

4 calories of Parmesan Cheese, grated, (0.17 tbsp)

1 calories of Pepper, white, (0.08 tsp)

0 calories of Italian Seasoning Mix, (0 cup)

Nutrition & Calorie Comments  

New family favourite!
Used whole wheat elbow macaroni, one bunch of broccoli and 2 zucchini. Added 1 tsp chopped garlic, and 1/2 cup frozen green peas.Used black pepper, and added a pinch of cayenne pepper to spice it up. Calorie count comes in at roughly 285 per serving now. A keeper for sure!
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This was so delicious! I took the advice of other users and added onion and garlic.Also added 2tablespoons fat free sour cream to white sauce and used 14 oz. of skim milk. I am glad I did or it probably would have been dry and a little bland? It was so good and the serving size was big. Submitted by:

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YUM.cut the recipe in half.when my hi fiber pasta was 5 minutes from being done, added 1/2 c. red pepper cut up, 1/2 cup asparagus, cut, and 1/2 c onion, boiled the remaining 5 minutes, emptied water, add sauce AND had a cast iron small pan heating on my grill to 600. Poured in, add cheese, 10 min Submitted by:

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Very good! Added mushrooms, decreased the pasta to 5 oz an increased the white sauce by 1T butter and 1T flour and 5 oz milk which balanced the calories well. Also cooked the veges bit before baking, turned our delicious. Will make again for sure. Submitted by:

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Good, but nothing special. It could have used more creaminess, and potentially softer veggies. Also, it needed some extra seasoning. I added salted cheese sprinkle to mine. Submitted by:

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Quite yummy and my husband really liked it too. I added 2T light cream cheese, red pepper flakes and a bit of salt for some extra flavor and used whole wheat flour because I didn't have any regular flour on hand. The portion was very generous and it was a tasty and filling dish. Submitted by:

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My kind of recipe , White Pepper good for the Kidney and low in Sodium. I will also add mushrooms and garlic. Submitted by:

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I always wanted to make a casserole but not kill my calorie intake for the day, so with that being said this recipe is great caorie-wise and taste-wise Submitted by:

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good solid recipe, Just a observation though. I notice in this recipe and many others people are adding "extra cheese because there isn't enough sauce" you are really doing yourself a disservice and missing the point of healthy and low fat cooking. Submitted by:

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