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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.0
  • Total Fat: 10.1 g
  • Cholesterol: 21.0 mg
  • Sodium: 610.3 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 12.1 g

View full nutritional breakdown of Chicken and Vegetable Casserole calories by ingredient
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Chicken and Vegetable Casserole

Submitted by: MACULBERTSON

Introduction

This recipe can be adapted to your personal tastes, using vegetables that you enjoy or taking out the chicken and use vegetable broth to make it meatless. This recipe can be adapted to your personal tastes, using vegetables that you enjoy or taking out the chicken and use vegetable broth to make it meatless.
Number of Servings: 4

Ingredients

    --1/2 cooked chicken breast, chopped
    --1/2 small onion, sliced
    --2 small zucchini, sliced
    --2 ribs celery, sliced or chopped
    --1 cup fresh baby spinach, torn or chopped
    --1 1/2 cups cooked No Yolks noodles, tiny (fine)
    --1 can condensed low-fat low-sodium cream of mushroom soup
    --low-sodium chicken broth
    --2 tsp. dehydrated garlic or 1 fresh clove, minced
    --2 slices dark rye bread, crumbled
    --tangy Italian salad dressing
    --olive oil for saute
    --pepper to season

Directions

Preheat oven to 400.
Boil water for noodles and cook to tender but not overdone. Drain well.
Meanwhile over medium-high heat saute the onion, zucchini, celery, and garlic in a little olive oil, seasoning with pepper if you like. Add the chicken, briefly saute. Add the can of condensed soup (do not dilute); stir in the chicken broth. When this bubbles slightly, stir in the baby spinach. Remove from heat.
Pour saute ingredients into 3 quart casserole. Stir in noodles. Cover with rye bread crumbs. Generously sprinkle the bread crumbs with Italian salad dressing.
Bake for 25 minutes at 400 degrees. 4 generous servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MACULBERTSON.






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