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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 482.9
  • Total Fat: 17.7 g
  • Cholesterol: 49.9 mg
  • Sodium: 1,147.2 mg
  • Total Carbs: 56.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 24.8 g

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

Submitted by: SKINICOOK
Chicken & Vegetable Casserole

Introduction

Adapted from a Cambell's Kitchen recipe. Excellent source of Vitamins A,& C (around 100% rda) and a rich source of calcium and iron. Adapted from a Cambell's Kitchen recipe. Excellent source of Vitamins A,& C (around 100% rda) and a rich source of calcium and iron.
Number of Servings: 4

Ingredients

    300g Cooked and diced chicken breast diced
    500g Cooked rice
    1 Can Campbell's Cream of Musroom Soup
    1 Zucchini diced
    2 Bell peppers cored and diced
    2 Cups frozen spinach chopped
    100g Grated cheddar cheese
    50g Grated parmesan cheese
    1 cup of skimmed milk
    1/2 tsp onion powder
    1/2 tsp garlic puree
    Paprika
    Salt and pepper to season
    Squeeze of lemon juice (optional)

Tips

This can be made with any vegetables you have on hand. Cream of Mushroom Soup can be subbed for Cream of Chicken Soup.


Directions

Heat oven to gas mark 5/190c/375f.

1. Bring a saucepan of water to the boil. Add peppers and zucchini and blanch for 2 - 3 minutes.

2. Combine the condenced soup, milk, onion powder, garlic puree, lemon juice, parmesan and half of the cheddar cheese and mix well to make the sauce.

3. Add the rice, chicken, blanched vegetables and spinach to a casserole dish and pour the sauce mixture over them. Combine ingredients well. Season with salt and freshly ground black pepper. Top with the remaining cheese, sprinkle with paprika and bake for 30 mins.

Serving Size: Makes 4 servings






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