Cream of Chicken Vegatable Casserole
- Number of Servings: 4
Ingredients
8 oz chicken lean chicken breast14.5 oz can of fat free, low sodium chicken broth 1 3.8 oz box of Rice-A-Roni (makes 2 cups cooked rice) ~I recommend whole grain Chicken & Herb 1 cup spinach1/2 cup peas1/2 cup corn1/2 carrots2/3 can of 98% fat free cream of chicken soupFresh ground garlic salt to taste
Set the oven to 350*
Cook the rice a roni in 1/2 the can of chicken broth for about 25 minutes. (By cooking the rice in the chicken broth you still get all the flavor without the fat and calories of the oil and butter.)
Begin to heat the chicken brothf for the chicken breast While it is heating cut the chicken into bite size pieces. Put the chicken in the broth and bring it to a boil. Simmer the chicken in the broth for about 10 minutes.
While the chicken is cooking combine 1 cup of frozen spinach in a bowl with 1/2 cup of frozen or fresh peas, 1/2 cup of frozen or fresh corn, and a 1/2 cup of frozen or fresh carrots. Stir in the 2/3 can of condensed cream of chicken soup. When the chicken and the rice are finished cooking add them to the vegetables and soup. Bake the casserole in the oven for about 30 minutes.
Yields: 4 servings (about 1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYLAURA.
Cook the rice a roni in 1/2 the can of chicken broth for about 25 minutes. (By cooking the rice in the chicken broth you still get all the flavor without the fat and calories of the oil and butter.)
Begin to heat the chicken brothf for the chicken breast While it is heating cut the chicken into bite size pieces. Put the chicken in the broth and bring it to a boil. Simmer the chicken in the broth for about 10 minutes.
While the chicken is cooking combine 1 cup of frozen spinach in a bowl with 1/2 cup of frozen or fresh peas, 1/2 cup of frozen or fresh corn, and a 1/2 cup of frozen or fresh carrots. Stir in the 2/3 can of condensed cream of chicken soup. When the chicken and the rice are finished cooking add them to the vegetables and soup. Bake the casserole in the oven for about 30 minutes.
Yields: 4 servings (about 1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYLAURA.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 3.1 g
- Cholesterol: 36.5 mg
- Sodium: 1,416.9 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 5.8 g
- Protein: 19.1 g
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