Chicken & Vegetable Pot Pie Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 13-oz can Cooked Chunk Chicken Breast in water (985 fat free), drain & save 3 Tbsp of broth2 15-oz cans Mixed Vegetables1 10.5-oz Cream of Chicken Soup1/2 c. Onion, chopped30 Ritz Whole Wheat Crackers, crushed to crumbs6 Tbsp Parkay Soft Spread
Preheat oven to 350 degrees.
In small mix bowl, mix cracker crumbs & margarine. Set aside.
Mix soup with 3 Tbsp broth, then add chicken, vegetables & onion. Mix well and pour into buttered casserole dish. Top with cracker crumbs. Bake until crumbs start to brown--about 20 min.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BRATFROMPRATT.
In small mix bowl, mix cracker crumbs & margarine. Set aside.
Mix soup with 3 Tbsp broth, then add chicken, vegetables & onion. Mix well and pour into buttered casserole dish. Top with cracker crumbs. Bake until crumbs start to brown--about 20 min.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BRATFROMPRATT.
Nutritional Info Amount Per Serving
- Calories: 305.2
- Total Fat: 14.7 g
- Cholesterol: 36.6 mg
- Sodium: 956.1 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.1 g
- Protein: 16.4 g
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