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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 295.3
  • Total Fat: 8.1 g
  • Cholesterol: 56.0 mg
  • Sodium: 321.3 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 24.1 g

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

Submitted by: *REDRUNNER*

Introduction

Another yummy casserole I made up. :) Another yummy casserole I made up. :)
Number of Servings: 8

Ingredients

    * Milk, nonfat, 0.25 cup (remove)
    * Garlic, 5 clove (remove)
    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * Flour, white, 0.12 cup (remove)
    * Philadelphia Fat Free Cream Cheese, 4 oz (remove)
    * Cheddar Cheese, 1 cup, shredded (remove)
    * Celery, raw, 1.5 cup, diced (remove)
    * Carrots, raw, 3.5 cup, chopped (remove)
    * Water, tap, 2 cup (8 fl oz) (remove)
    * Baked Potato, with skin, 4 medium (2-1/4" to 3-1/4" dia.) (remove)
    * Chicken Breast, no skin, 16 ounces (remove)
    * Broccoli, cooked, 3 cup, chopped (remove)
    * Butter, salted, 1.5 tbsp (remove)

Directions

1. Thaw chicken.
2. Preheat oven to 350*
3. Slice carrots finely. Dice celery small. Slice broccoli into strips. Slice onions finely, and slice garlic up small.
3. Put onions, garlic, and 1 tbs of butter in a small pan to simmer and lightly brown onion. Add .25c milk last and bring to boil. Add carrots, celery, and 1 c. water and let cook.
4. Poke the potatoes with a knife or fork on all sides and cook in the microwave on high for about 6-8 minutes or until cooked thoroughly.
5. Dice up chicken very small and cook in pan.
6. In a bowl, whisk together flour and 1c water till there are no clumps. Then, add this to the vegetables. Also, add the cream cheese and other tbs of butter. Season with desired seasonings like garlic powder, chicken seasoning, paprika, cajun seasoning, etc to taste.
7. When potatoes are done slice them up and layer them evenly on the bottom of a greased (or sprayed) 9x13 pan.
8. Add broccoli to the vegetables. Make sure carrots are becoming soft to the bite.
9. Cook vegetables until desired "bite".
10. Add chicken evenly to the pan.
11. Add vegetables evenly to pan.
12. Sprinkle 1 cup cheese evenly over the top.
13. Cover with aluminum foil and cook for about ten minutes to let the tastes diffuse. Cheese should melt.

Makes about 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user *REDRUNNER*.






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