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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 149.5
  • Total Fat: 5.4 g
  • Cholesterol: 12.8 mg
  • Sodium: 369.3 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 10.0 g

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

Submitted by: FALALA2357

Introduction

Dinner in a dish. Dinner in a dish.
Number of Servings: 16

Ingredients

    3 Chicken breasts -- skin removed
    1 bunch broccoli
    1 bunch cauliflower
    1 pkg. frozen spinach
    3 cups mushrooms sliced
    1 medium onion chopped
    5 cloves garlic minced
    1/2 c cooking sherry
    2 cans Amy's Organic Cream of Mushroom
    Soup
    2 T parsley
    2 T paprika
    1 c lowfat milk

    1 cup parmesan cheese
    1 cup bread crumbs
    2 T Olive Oil
    Salt
    Pepper

Directions

Lightly salt & pepper chicken then grill chicken but do not cook completely. (The chicken will be added to other ingredients and baked.) When ready, remove from grill and chop into 1" pieces. Reserve until vegetables are ready.

Parboil broccoli and cauliflower. Remove from water and reserve.

Heat olive oil in pan and saute garlic; when soft add onions and saute. When translucent add mushrooms and parsley-- cook for 2-3 minutes, stirring continuously. Add sherry and continue stirring. Add cooked chicken and parboiled vegetables along with frozen spinach. Add cream of mushroom soup, milk and parsley. Salt & pepper to taste. Heat on medium 5 minutes. Transfer to baking dish; top with bread crumbs and parmesan cheese.

Bake at 350 for 25-30 minutes or until cheese is brown & bubbly. Serve and enjoy.

Number of Servings: 16

Recipe submitted by SparkPeople user KLAJJ24.






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