- 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
Creamy Chicken & Veggies BakeSubmitted by: KINI08
IntroductionAdapted 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.
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
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.
Number of Servings: 6
Recipe submitted by SparkPeople user KINI08.