Crock-Pot Chicken Pot Pie Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.3
- Total Fat: 8.4 g
- Cholesterol: 27.1 mg
- Sodium: 852.6 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 3.7 g
- Protein: 12.6 g
View full nutritional breakdown of Crock-Pot Chicken Pot Pie Casserole calories by ingredient
Introduction
This casserole is designed for the crock-pot, but can be made in the oven as well. I used chicken I had already boiled and shredded, then frozen. This casserole is designed for the crock-pot, but can be made in the oven as well. I used chicken I had already boiled and shredded, then frozen.Number of Servings: 8
Ingredients
-
2 cups of pre-cooked chicken, shredded or cubed
2 30 oz. cans of Veg-All Canned Vegetables, Drained
1 can of Cream of Chicken Soup, fat free
One sleeve of Ritz Crackers, approximately 20
1/2 stick of Margarine (approximately 4 tbsp)
Tips
Serve over cooked rice or with a green salad. Sodium is lower because you drained the vegetables.
Directions
Add all ingredients except the crackers and margarine and cook on low all day or high for a few hours. When you are about 30 minutes before serving, pre-heat oven to 350. Crumble crackers and mix with melter margarine. Remove the vegetable mixture from the crockpot and place in a baking dish. Cover with the crackers, and bake for about 15 minutes, or until topping is golden.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SCMAMAJONES.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SCMAMAJONES.