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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.9
  • Total Fat: 2.3 g
  • Cholesterol: 30.4 mg
  • Sodium: 704.9 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 18.8 g

View full nutritional breakdown of Creamy Chicken & Veggies Bake calories by ingredient
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Creamy Chicken & Veggies Bake

Submitted by: KINI08

Introduction

Adapted from the Spark recipe by VASANKEYS; I changed out some ingredients for healthier options & added more veggies, etc. Adapted from the Spark recipe by VASANKEYS; I changed out some ingredients for healthier options & added more veggies, etc.
Number of Servings: 6

Ingredients

    1 boneless/skinless chicken breast
    1 potato (roughly 3.5" dia.); diced
    14 oz broccoli, frozen,
    .75 cup Kraft Free Shredded Cheddar Cheese
    .25 cup dry seasoned bread crumbs
    1 can Cream of Chicken Soup (98% fat free)
    .25 cup Chicken Broth 99% Fat Free
    1 medium onion, chopped

Directions

Bake chicken for 15-20 minutes (uncovered) in a 425 degree oven. Put broccoli in a microwave safe dish and defrost. Layer defrosted broccoli in bottom of baking dish and set aside.

Chop potato and place in microwave for a few minutes to give it a head start, then add it to the chopped onion in large mixing bowl.

When chicken is done, shred it with 2 forks and add to onion/potato mixture. Add soups and mix well. Spoon mixture over broccoli.

Top with cheese. Then top with bread crumbs and add any additional spices you'd like such as garlic powder, black pepper, Italian seasoning, etc.

Cook at 350 for 35 minutes or until cheese/bread crumbs are browned.

Serve with tossed salad, if desired.
Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user KINI08.






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