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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.9
  • Total Fat: 4.6 g
  • Cholesterol: 38.3 mg
  • Sodium: 404.6 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.9 g

View full nutritional breakdown of Chicken Casserole with Potato Cheese Toppings calories by ingredient
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Chicken Casserole with Potato Cheese Toppings

Submitted by: NANASKNOLLAZ


Diabetic Exchanges pg. 186-187 Diabetic Exchanges pg. 186-187
Number of Servings: 6


    1/2 cup chopped onion
    1 small zucchini chopped
    1 cup chopped carrots
    2 cubes chicken bouillon (no MSG)
    2 cups boiling water
    1 1/2 (8oz.) diced cooked chicken breast
    1/2 cup frozen peas
    1 1/2 cup evap skim milk (12 fl. oz can)
    3 T flour
    3 cups (10 oz.) frozen shredded potatoes, thawed
    3/4 cup (3 oz.) shredded red-fat fiesta cheese
    2 teaspoons dried parsley flakes


I used real potatoes shredded. Soaked them in salt water till ready to use. Drained and then laid out on paper towels to dry.

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Preheat oven 375. Spray 8X8 baking dish with spray. In a med. saucepan, cook onion, zucchini, carrots in chicken broth until vegetables are tender and liquid almost gone, about 20 min. Add chicken, peas, and pepper. Mix to combine. In a covered jar, combine evaporated skim milk and flour. Shake well to combine. Add milk mixture to chicken mixture. continue cooking, stirring often, until mixture thickens. Pour chicken mixture into prepared baking dish and set aside. Place potatoes in a large bowl. Add Cheddar cheese and parsley flakes. mix well to combine. Sprinkle potato mixture evenly over chicken mixture. Cover and bake 30 minutes. Uncover and continue baking 15 minutes. Place on rack and let cool 5 min. Cut into 6 servings

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user NANASKNOLLAZ.

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