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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 162.8
  • Total Fat: 5.0 g
  • Cholesterol: 28.2 mg
  • Sodium: 348.2 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 10.8 g

View full nutritional breakdown of roast chicken and veggies casserole calories by ingredient
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roast chicken and veggies casserole

Submitted by: MSMAMMIE10

Introduction

This recipe was conceived using soft foods I could eat after bariatric surgery (week 4) This recipe was conceived using soft foods I could eat after bariatric surgery (week 4)
Number of Servings: 9

Ingredients

    3 medium potatoes, diced small
    1 Can Allen's tender baby carrots
    2 C leftover rotisserie chicken, torn in small pieces
    1 Can Campbells heart healthy cr/mushroom soup
    1/4 C Daisy light sour cream
    1/4 C Kraft Light Ranch/3 Cheese dressing

Directions

Cook chopped potatoes using casserole dish in microwave until somewhat tender
Layer as follows:
potatoes
drained carrots
chopped chicken

Mix can of soup, sour cream and dressing in separate bowl and then pour over top of 1st 3 ingredients

Cook in convection oven at 350 degrees for about 30 minutes - I stirred once to make sure mixture coated all vegetables and meat

Number of Servings: 9

Recipe submitted by SparkPeople user MSMAMMIE10.






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