Chicken veggie casserole


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 311.9
  • Total Fat: 6.9 g
  • Cholesterol: 55.3 mg
  • Sodium: 733.8 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 17.5 g

View full nutritional breakdown of Chicken veggie casserole calories by ingredient


Introduction

just an easy recipe that reheats well just an easy recipe that reheats well
Number of Servings: 6

Ingredients

    1 can Campbell's Cream of Chicken Soup (98% fat free)

    1 can Sweet Whole Kernel Corn, No Salt Added (

    1/2 can Sweet Peas no salt added

    1/2 can Diced Carrots, Canned,

    10 oz can Chicken Breast in water, can, premium chunk white meat 98% fat free

    6 cups Egg Noodles

    Mexican Mix shreaded cheese

Directions

Makes approx. 6 servings

Cook noodles on stove till done, set aside

Mix all veggies, soup, and chicken in a bowl. Mix in the noodles and spread in a glass baking pan. Sprinkle cheese over top.

Bake at 350 for 15 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user SEZZYSUE.

Member Ratings For This Recipe


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    Incredible!
    3 of 3 people found this review helpful
    GREAT.....We Love It !! - 7/8/10


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    very good, my family loved it. I used mortons salt substitute and pepper. will make often. - 8/6/10


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    Loved it! Will need to make half until kids aren't so picky (2 and 5 years old) and start eating more... - 7/13/10


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    Very Good
    It sounds good, but there could be hidden sodium in canned chicken. I'm going to try it with low fat/sodium soup and fresh chicken - thank you for your recipe! :) - 7/13/10


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    im going to make it for dinner and try it...sounds good - 7/9/10