Creamy Chicken, Potato & Veggie Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 5.0 g
  • Cholesterol: 80.3 mg
  • Sodium: 416.9 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 31.8 g

View full nutritional breakdown of Creamy Chicken, Potato & Veggie Casserole calories by ingredient
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Juicy chicken over top of baked red potatoes completed with yummy veggies and a low fat cream sauce! Juicy chicken over top of baked red potatoes completed with yummy veggies and a low fat cream sauce!
Number of Servings: 6


    -3 Boneless, Skinless Chicken Breasts (halved)
    -3 red potatoes
    -1 can of Campbell's Healthy Request Cream of Chicken Soup
    -1 yellow onion
    -1/2 cup skim milk
    -1/2 cup fat free sour cream
    -1/4 cup Swanson's low sodium chicken broth
    -1/2 cup frozen peas
    -1 cup mushrooms
    -dash of garlic powder


-Preheat oven to 350 degrees.
-Spray medium sized casserole pan with non stick cooking spray.
-Half each of the chicken breast down the middle so you end up with 6 breasts.
-Season chicken like you normally would (I like a little bit of salt, black pepper and either onion or garlic powder)
-I like to cook the chicken before baking, but you could also skip this step. Cook chicken until just slightly pink inside in a non stick skillet over medium-low heat.
-Slice potatoes thinly widthwise and layer at the bottom of the dish.
-In seperate bowl mix together can of cream of chicken soup, milk, chicken broth, sour cream and garlic powder.
-Chop onion and mushroom and layer over potatoes. Add frozen peas.
- Add the chicken to the baking dish and pour the cream sauce over top. Make sure everything is covered with the sauce.
-Bake at 350 degrees for about 35-40 (possibly longer if you did not cook chicken first)

Should make about 6- 1 cup servings,
(1 chicken breast with about one cup of potatoes, veggies and sauce.)

Number of Servings: 6

Recipe submitted by SparkPeople user KATEM325.

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