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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.8
  • Total Fat: 6.2 g
  • Cholesterol: 58.8 mg
  • Sodium: 1,221.3 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 26.5 g

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

Submitted by: CRYSTALC2324

Introduction

I love chicken pot pie and shepard's pie so I tried to come up with a recipe that satisfied my need for a cassarole!!

NOTE: You could easily reduce the amount of sodium in this dish by using fresh veg instead of canned. I just used what I had in my pantry!!
I love chicken pot pie and shepard's pie so I tried to come up with a recipe that satisfied my need for a cassarole!!

NOTE: You could easily reduce the amount of sodium in this dish by using fresh veg instead of canned. I just used what I had in my pantry!!

Number of Servings: 4

Ingredients

    1 & 1/2 chicken breasts, cubed
    1 - 15 oz. can mixed vegatables, drained
    1 - 10.75 oz. can Cream of Chicken soup, 98% fat free
    2 cups Idahoan buttery yukon gold mashed potato mix
    1/4 cup Reduced sodium chicken broth
    *Seasonings of your choosing

Directions

Preheat oven to 350. Cook chicken in cooking spray on stove-top until no longer pink inside. Set aside. Cook mashed potato mix. I use a mix that ONLY calls for water @ 110 cal. per 1/2 cup serving.
Empty can of Cream of chicken soup, mixed veg and 1/4 cup of chicken broth into a casserole dish. Combine. Add chicken and stir. If you want it seasoned, now would be the time for that. Spread mashed potatoes over the top. Pop in the oven for 25-30 min. or until side are bubbly.
NOTE: If your casserole dish is shallow you may want to place a baking sheet with some tinfoil beneath it.

Number of Servings: 4

Recipe submitted by SparkPeople user CRYSTALC2324.






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