Robin's Chicken and Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 323.1
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 332.4 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 26.7 g

View full nutritional breakdown of Robin's Chicken and Vegetable Casserole calories by ingredient
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Quick and easy recipe using ingredients from your pantry and freezer. Quick and easy recipe using ingredients from your pantry and freezer.
Number of Servings: 6


    2 large cans chicken breast packed in water, drained
    1 can Campbell's reduced fat Cream of Chicken soup, do not add water
    4 Tbsp. Helmann's reduced fat mayonnaise with olive oil
    1 large jar (224 grams) marinated artichoke hearts, drained
    1 Tbsp. dried parsley
    1/4 tsp black pepper
    1 tsp. dried tarragon flakes
    1 bag steamable broccoli and cauliflower
    1 bag steamable green peas or peas and carrots


Any other vegetables can be substitued. You can use waterchestnuts instead of artichoke hearts. You can also make this with leftover cooked chicken or turkey.


Cook broccoli and cauliflower in microwave for 5 minutes. Cook peas in microwave for 5 minutes. Mix together soup, mayo, parsley, pepper and tarragon. Fold in drained chicken, artichoke hearts and vegetables. Put in 13x9 inch baking dish. Bake at 350 degrees F. for 35-45 minutes or until bubbling.
Serve over brown rice or whole grain noodles.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WATERONE.

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