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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 157.1
  • Total Fat: 5.9 g
  • Cholesterol: 22.8 mg
  • Sodium: 322.5 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.8 g

View full nutritional breakdown of chicken veggie casserole calories by ingredient
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chicken veggie casserole

Submitted by: TIGEREYE1975


Number of Servings: 20

Ingredients

    4 boneless skinless chicken breast
    1 12 oz package egg noodles
    2 10.5 oz cans cream of mushroom soup
    1 can of fancy sweet peas
    1 cup diced broccoli florets
    1 can french's fried onions

Directions

1. Boil chicken breast until cooked through.

2. While chicken is boiling, dice broccoli by using only the florets.

3. Once chicken is cooked roughly chop it and place it aside in a bowl to cool. Save stock.

4. Place broccoli in with 1 cup of stock from boiled chicken. Allow to sit for 5 minutes.

5. Add enough water to chicken stock to boil noodles in. Bring to a boil, add noodles.

6. Shred chicken.

7. When the noodles are 3 minutes from being done boil broccoli for 2 minutes. You want it firm yet mushy.

8. Drain broccoli and noodles.

9. Mix all ingredients together in a large bowl along with 1/2 to 1 cup of onions.

10. Place in a 9x13 baking pan in a 325 degree oven. Cover with foil. Bake for 20 minutes.

11. Remove foil and sprinkle onions on top and put back into oven for another 15 minutes to brown.

12. Remove from oven and allow to sit for 10 minutes. Serve.

1 cup servings.

9. While noodles

Number of Servings: 20

Recipe submitted by SparkPeople user TIGEREYE1975.






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