Chicken, Potato and Veggie Casserole

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 296.2

Total Fat: 6.3 g
Cholesterol: 53.6 mg
Sodium: 1,169.5 mg
Total Carbs: 34.6 g
Dietary Fiber: 3.0 g
Protein: 23.6 g

View full nutritional breakdown of Chicken, Potato and Veggie Casserole calories by ingredient

Introduction

A simple, one-dish meal easily pared down for two. A simple, one-dish meal easily pared down for two.

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 can, 10.75 oz, cream of chicken soup

1/2 cup skim milk

1 1/2 tsp garlic powder

1 can chicken, 12.5 oz, rinsed and drained

2 cups frozen mixed vegetables (corn, carrots, and green beans)

400g red potatoes (approx. 4 small or 2-3 medium or large), cubed

2 tbsp plain bread crumbs

Directions

In a large bowl, combine chicken, vegetables, and potatoes. Pour 1/2 cup skim milk into a 2 or 3 cup graduated measuring cup, then stir in cream of chicken soup until smooth. Add garlic powder to soup mixture and stir. Pour liquid into bowl with chicken and vegetables and stir gently.

Transfer casserole mixture to 2-quart casserole dish and sprinkle breadcrumbs over top. Cover with foil and bake at 425 for 25 minutes. Uncover and bake for 10 more minutes to brown breadcrumbs.

Number of Servings: 4

Recipe submitted by SparkPeople user KARICHELLE.