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  

Added doubled the sauce... Then added extra Italian seasoning, garlic powder, and kosher salt to taste. Increased calories, but delicious! Submitted by:

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This was super yummy! Definitely add seasoning or salt while cooking though. Submitted by:

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The flavor is very bland. I would suggest adding some other spices - salt, garlic, and maybe sautéed onions. My family enjoyed this recipe. Submitted by:

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This could be a good recipe, but it definitely needs something to punch up the blah flavor--garlic powder, lemon zest, something. Hubby said it was okay but I had to add a ton of salt and some citrus seasoning I use to make it palatable. :( Submitted by:

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This was good but my only complaint was that there was not enough sauce. I made the sauce following the instructions and saw hot little there was so I made a second batch. I realize this would change the nutritional value but I hate dry casseroles and need a little more creaminess. Submitted by:

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This looks wonderful, being from the midwest, a hotdish is a huge part of our winter month meals. If I were to change this recipe, green pea flour instead of white flour, unsweetened almond milk instead of skim milk (creamier and less calories), and lastly, cauliflower instead of pasta. Submitted by:

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Needed a little salt otherwise, good. Submitted by:

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This casserole was delicious. To save more calories next time, I would skip the cheesy topping, and just top with a bit of Parmesan cheese at meal time. My family loved the cream sauce, it tasted great. I will definitely be making this again. Submitted by:

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New family favourite!
Used whole wheat elbow macaroni, one bunch of broccoli and 2 zucchini. Added 1 tsp chopped garlic, and 1/2 cup frozen green peas.Used black pepper, and added a pinch of cayenne pepper to spice it up. Calorie count comes in at roughly 285 per serving now. A keeper for sure!
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This was so delicious! I took the advice of other users and added onion and garlic.Also added 2tablespoons fat free sour cream to white sauce and used 14 oz. of skim milk. I am glad I did or it probably would have been dry and a little bland? It was so good and the serving size was big. Submitted by:

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YUM.cut the recipe in half.when my hi fiber pasta was 5 minutes from being done, added 1/2 c. red pepper cut up, 1/2 cup asparagus, cut, and 1/2 c onion, boiled the remaining 5 minutes, emptied water, add sauce AND had a cast iron small pan heating on my grill to 600. Poured in, add cheese, 10 min Submitted by:

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Very good! Added mushrooms, decreased the pasta to 5 oz an increased the white sauce by 1T butter and 1T flour and 5 oz milk which balanced the calories well. Also cooked the veges bit before baking, turned our delicious. Will make again for sure. Submitted by:

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