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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.9
  • Total Fat: 8.9 g
  • Cholesterol: 67.0 mg
  • Sodium: 458.8 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 29.5 g

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

Submitted by: JOHARY

Introduction

My husband wanted Broccoli and cheese. I'm trying to teach him to eat vegetables and I just bought a bunch of them and came up with this. My husband wanted Broccoli and cheese. I'm trying to teach him to eat vegetables and I just bought a bunch of them and came up with this.
Number of Servings: 8

Ingredients

    2 bags of frozen Mixed Vegetables (the ones you want, I used the ones that have broccoli, cauliflower, carrots and green beans)
    2 bags of chopped frozen broccoli
    1 can of cream of mushroom
    1/2 cup of half and half ( I used regular because it was what I had at home, you can use fat free to reduce fat content and calorie content)
    3 chicken breast cooked and diced
    4 oz of shredded cheese

Directions

just placed all the ingredients(except the cheese) in a pot to simmer for about 20 minutes, stirring occasionally
Once everything was cooked , I transferred to a lasagna type casserole and sprinkled with cheese.
Placed in oven for about 10 minutes at 400 degrees.
It comes out like a veggie lasagna. It was so good, even my grease lover husband loved it
It was good for 8 servings and I don't think you need a side dish, we didn't , but you can add brown rice if it's not enough.

According to the Spark recipe calculator, it is 272.6 cal per serving, 10 g fat ( I did the calculation with the fat free half and half and it's 261 cal per serving and 8 g fat)


Number of Servings: 8

Recipe submitted by SparkPeople user JOHARY.






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