Creamy Chicken & Vegetable Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 package (10 oz) Mixed Vegetables, frozen 2 cup, pieces or slices Mushrooms, fresh 2 stalk, large (11"-12" long) Celery, raw 2 serving Cashew Cream Sauce 1 medium (2-1/2" dia) Onions, raw 8 thigh, bone and skin removed Chicken Thigh 2 clove Garlic 0.33 tbsp Dried tarragon (by SQUASHED_BANANA) 1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 2 cup Chicken stock, home-prepared
In large skillet, over med heat, add coconut oil and heat, saute' onions and garlic until transparent.
Add celery and mushrooms, continue sauteeing.
Add in chicken pieces, sauteeing till lighly browned.
Add bag of frozen mixed vegetables, 2 cups of chicken stock, cover, lower heat, simmer until vegetables are done.
Add Cashew Cream, mixing well to combine, add tarragon to season, Salt and Pepper to taste.
Serving Size: Makes 4 equal servings (use food scale to measure)
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Add celery and mushrooms, continue sauteeing.
Add in chicken pieces, sauteeing till lighly browned.
Add bag of frozen mixed vegetables, 2 cups of chicken stock, cover, lower heat, simmer until vegetables are done.
Add Cashew Cream, mixing well to combine, add tarragon to season, Salt and Pepper to taste.
Serving Size: Makes 4 equal servings (use food scale to measure)
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Nutritional Info Amount Per Serving
- Calories: 386.4
- Total Fat: 16.9 g
- Cholesterol: 118.1 mg
- Sodium: 360.8 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.3 g
- Protein: 36.7 g
Member Reviews