Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 320.6
Total Fat 8.9 g
Saturated Fat 4.4 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.1 g
Cholesterol 51.8 mg
Sodium 175.3 mg
Potassium 1,093.1 mg
Total Carbohydrate 36.1 g
Dietary Fiber 8.8 g
Sugars 4.0 g
Protein 27.9 g
Vitamin A 77.6 %
Vitamin B-12 8.4 %
Vitamin B-6 39.2 %
Vitamin C 506.2 %
Vitamin D 6.6 %
Vitamin E 17.9 %
Calcium 24.2 %
Copper 11.0 %
Folate 60.4 %
Iron 21.7 %
Magnesium 22.2 %
Manganese 31.3 %
Niacin 48.7 %
Pantothenic Acid 19.0 %
Phosphorus 35.7 %
Riboflavin 33.0 %
Selenium 28.6 %
Thiamin 30.0 %
Zinc 12.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Healthy Chicken Vegetable Casserole

View the full Healthy Chicken Vegetable Casserole Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Healthy Chicken Vegetable Casserole

87 calories of Barilla Plus Penne, (0.83 oz)

69 calories of Chicken Breast (cooked), no skin, roasted, (2 ounces)

56 calories of Broccoli, fresh, (0.33 bunch)

34 calories of Butter, unsalted, (0.33 tbsp)

25 calories of Monterey Cheese, (0.06 cup, shredded)

21 calories of Milk, 1%, (1.67 fl oz)

17 calories of Yellow Peppers (bell peppers), (0.33 pepper, large (3-3/4" long, 3" dia))

9 calories of Flour, white, (0.02 cup)

5 calories of Zucchini, (0.17 cup, sliced)

4 calories of Parmesan Cheese, grated, (0.17 tbsp)

1 calories of Pepper, white, (0.08 tsp)

0 calories of Italian Seasoning Mix, (0 cup)


Nutrition & Calorie Comments  

A great casserole idea that eliminates the need for those sodium-high soups. I will definitely be trying this one. Submitted by:
PCOH051610
(3/2/21)
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I modified this so much that I ended up with a totally different dish which I posted on here as well. I added a lot more spices.. black pepper and salt ... onion powder etc... I cut back on the milk, I replaced chicken breast with thighs ... it was ok, I’d add an egg white to help b Submitted by:
JETPET
(5/24/20)
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Next time I would cook the chicken a little before mixing it in with the rest and I'd double the sauce amount. Also, please list the number of servings per casserole with the serving size. The nutrition information is kinda useless without knowing how much is in each serving. It was pretty tasty oth Submitted by:
RHOLLYWOO
(4/8/19)
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I used 2 cups of cheese on top for my family. I am glad I did because there didn't seem to be enough white sauce.
I added 2 Tbsp. low fat whipped cream cheese to give it a little more creaminess. 		Submitted by:
LUVKOALAS53
(10/10/18)
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Don't forget to salt your pasta water. This is a very good dish. Submitted by:
NAVYGIRL17
(9/5/18)
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This is a great way to use leftover chicken. I had leftover BBQ chicken thighs that I pulled the meat from and added to the casserole. I took another's advice and added some low fat cream cheese to the white sauce. Perfect! Had bow tie pasta in the house already, so I used that. Yum!! Submitted by:
KATHLEEN_BERG
(4/11/18)
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very tasty and high in protein. Submitted by:
IRONADONIS
(3/1/18)
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It has a good amount of fiber! And low fat!! And high protein!!! This is a win-win recipe. Submitted by:
PAMMYLBEAR
(2/7/18)
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