Chicken and vegetable casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.5
  • Total Fat: 7.6 g
  • Cholesterol: 53.6 mg
  • Sodium: 682.5 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 28.5 g

View full nutritional breakdown of Chicken and vegetable casserole calories by ingredient
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Number of Servings: 8


    1.5lb chicken breast boneless, skinless
    .5 package frozen broccoli, broken apart
    1 package frozen asparagus stir-fry vegetables
    1 can reduced fat cream of mushroom soup
    3 T. mayo
    1 cup reduced fat shredded cheddar cheese
    1 chicken and herb bouillon cube
    2 cups cooked brown rice


Poach chicken breast in water with chicken bouillon cube until done then drain. Cut into 1-inch pieces (may also be done before cooking to lessen cooking time. Cook broccoli and asparagus stir fry vegetables according to packages. In a 9x13 dish, mix mayo and soup. Add broccoli, asparagus stir-fry vegetables, chicken, and rice and mix well. Sprinkle with cheese.

Bake at 350 for 20 minutes or until cheese is melted.

Serving Size: makes about 8 3x4 portions

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