chicken, broccoli & cheesey potatoe casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 438.2
  • Total Fat: 9.8 g
  • Cholesterol: 157.2 mg
  • Sodium: 1,075.2 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 60.1 g

View full nutritional breakdown of chicken, broccoli & cheesey potatoe casserole calories by ingredient
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Introduction

recipe i threw together between pay days using what i had on hand recipe i threw together between pay days using what i had on hand
Number of Servings: 4

Ingredients

    4 boneless skinless chicken breasts
    1 can (10.75 oz) 98% fat free broccoli cheese condensed soup
    3/4 c almond milk (1/2c for soup mix, 1/4cup for potato flakes)
    1/2c water (for potato flakes)
    salt, pepper, garlic powder, onion powder or other spices to taste (add to water u boil chicken in)
    1/4c grated parmesean cheese (to top casserole)

Tips

**i wanted to add a bag of frozen broccoli but hubby hates broccoli so i just made some steam in bag broccoli and put this on top of it in my bowl...if u add more broccoli to the casserole itself or more potato flakes than what the little package suggests, i would recommened using another can of soup & more milk. mine came out a little thick/dry (way hubby likes it)...so for a creamier texture add more wet ingredients to your liking but this will change the nutritional content**


Directions

- boil frozen boneless skinless chicken breasts in water w/seasonings until no longer pink
-while chicken is boiling, mix soup & milk together and boil water/add potato flakes per package instructions
-remove chicken from water when done and either cube or shred
-stir chicken & soup/milk mix together
-add milk to potatoes, stir and then put into a casserole dish
-put chicken/soup mix on top of potato bed
-sprinkle parmesean cheese on top
-bake for about 30mins or until it looks golden

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LYRICALSOLACE.

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