Creamy Chicken & Vegetable Casserole

Creamy Chicken & Vegetable  Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 386.4
  • Total Fat: 16.9 g
  • Cholesterol: 118.1 mg
  • Sodium: 360.8 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 36.7 g

View full nutritional breakdown of Creamy Chicken & Vegetable Casserole calories by ingredient
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Introduction

Looking for some great comfort food and if you are like me... have gone dairy free... this one fits the bill! Looking for some great comfort food and if you are like me... have gone dairy free... this one fits the bill!
Number of Servings: 4

Ingredients

    1 package (10 oz) Mixed Vegetables, frozen
    2 cup, pieces or slices Mushrooms, fresh
    2 stalk, large (11"-12" long) Celery, raw
    2 serving Cashew Cream Sauce
    1 medium (2-1/2" dia) Onions, raw
    8 thigh, bone and skin removed Chicken Thigh
    2 clove Garlic
    0.33 tbsp Dried tarragon (by SQUASHED_BANANA)
    1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    2 cup Chicken stock, home-prepared

Tips

If you are eating grains, this can be used as a filling for Pot Pies, you can add rice or pasta, or serve with a crusty bread.


Directions

In large skillet, over med heat, add coconut oil and heat, saute' onions and garlic until transparent.
Add celery and mushrooms, continue sauteeing.
Add in chicken pieces, sauteeing till lighly browned.
Add bag of frozen mixed vegetables, 2 cups of chicken stock, cover, lower heat, simmer until vegetables are done.
Add Cashew Cream, mixing well to combine, add tarragon to season, Salt and Pepper to taste.



Serving Size: Makes 4 equal servings (use food scale to measure)

Number of Servings: 4

Recipe submitted by SparkPeople user CINDY_LU_WHO.

TAGS:  Poultry |

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