Easy Crock Pot Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Choose your favorite mix of vegetables from can, fresh or frozen; These are what I used: 1 cup of frozen peas1 cup of frozen corn1 can of Margaret Holmes - Squash With Vidalia OnionsChicken breasts (4 ounces per person). (You can substitute Legs, thigh drumsticks, wings, etc)Flavoring-Your favorite flavor of cream of type soup. I used cream of chicken. I like to make my own. See my cooking instructions to make own soup.Optional Extras Crushed garlic and/or ginger - teaspoon or two.Herbs - best put in during last hour of cooking- teaspoon or two.Salt and Pepper - added at end - to taste. Cream of chicken soup Ingredients:1 tablespoon butter3 tablespoons all-purpose flour1/2 cup low sodium chicken broth1/2 cup low-fat or fat free milksalt and pepper to taste
Directions:
**I like to use crock pot liners for easy clean up**
If you make your own cream of chicken soup, then you cook it first:
Preparation:
Melt 1 tablespoon of butter in a saucepan over medium-low heat. Stir in the 3 tablespoons of flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
2. Put your choice of vegetables in crock pot
3. . Put the chicken on top
4. Pour in the soup and pop on the lid.
That’s it. Nothing else.
Do not add any water, the enclosed slow cooking will retain heaps.
You can add any spices/flavorings of your liking
Cook for about 3–4 hours on high OR 6-8 hours on low.
Number of Servings: 4
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DAKOTANMISTY.
**I like to use crock pot liners for easy clean up**
If you make your own cream of chicken soup, then you cook it first:
Preparation:
Melt 1 tablespoon of butter in a saucepan over medium-low heat. Stir in the 3 tablespoons of flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
2. Put your choice of vegetables in crock pot
3. . Put the chicken on top
4. Pour in the soup and pop on the lid.
That’s it. Nothing else.
Do not add any water, the enclosed slow cooking will retain heaps.
You can add any spices/flavorings of your liking
Cook for about 3–4 hours on high OR 6-8 hours on low.
Number of Servings: 4
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DAKOTANMISTY.
Nutritional Info Amount Per Serving
- Calories: 236.0
- Total Fat: 2.9 g
- Cholesterol: 75.6 mg
- Sodium: 465.1 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.8 g
- Protein: 31.9 g
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