Vegetable Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 bags of frozen Mixed Vegetables (the ones you want, I used the ones that have broccoli, cauliflower, carrots and green beans) 2 bags of chopped frozen broccoli 1 can of cream of mushroom 1/2 cup of half and half ( I used regular because it was what I had at home, you can use fat free to reduce fat content and calorie content) 3 chicken breast cooked and diced 4 oz of shredded cheese
just placed all the ingredients(except the cheese) in a pot to simmer for about 20 minutes, stirring occasionally
Once everything was cooked , I transferred to a lasagna type casserole and sprinkled with cheese.
Placed in oven for about 10 minutes at 400 degrees.
It comes out like a veggie lasagna. It was so good, even my grease lover husband loved it
It was good for 8 servings and I don't think you need a side dish, we didn't , but you can add brown rice if it's not enough.
According to the Spark recipe calculator, it is 272.6 cal per serving, 10 g fat ( I did the calculation with the fat free half and half and it's 261 cal per serving and 8 g fat)
Number of Servings: 8
Recipe submitted by SparkPeople user JOHARY.
Once everything was cooked , I transferred to a lasagna type casserole and sprinkled with cheese.
Placed in oven for about 10 minutes at 400 degrees.
It comes out like a veggie lasagna. It was so good, even my grease lover husband loved it
It was good for 8 servings and I don't think you need a side dish, we didn't , but you can add brown rice if it's not enough.
According to the Spark recipe calculator, it is 272.6 cal per serving, 10 g fat ( I did the calculation with the fat free half and half and it's 261 cal per serving and 8 g fat)
Number of Servings: 8
Recipe submitted by SparkPeople user JOHARY.
Nutritional Info Amount Per Serving
- Calories: 261.9
- Total Fat: 8.9 g
- Cholesterol: 67.0 mg
- Sodium: 458.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 5.0 g
- Protein: 29.5 g
Member Reviews