Old Bay Chicken Veggie Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 211.8
- Total Fat: 3.8 g
- Cholesterol: 72.8 mg
- Sodium: 913.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.1 g
- Protein: 32.4 g
View full nutritional breakdown of Old Bay Chicken Veggie Casserole calories by ingredient
Introduction
Low calorie low carb baked chicken and veggie casserole Low calorie low carb baked chicken and veggie casseroleNumber of Servings: 8
Ingredients
-
40 oz (4 approx 10 oz) Boneless/Skinless Chicken Breasts
2 cup, chopped Broccoli, fresh
2.5 cup Chicken Broth 99% Fat Free
1 serving Onion - Yellow (1 Cup)
4 stalk, large (11"-12" long) Celery, raw
.5 cup, pieces or slices Mushrooms, fresh
15 oz White Corn - Del Monte
2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
2 tsp Trader Joes 21 Season Salute
1 tsp black pepper corn (ground)
3 tsp Old Bay
8 tsp Cheese/Parmesan Fresh/Sargento
Tips
Great as a complete meal or add bread,pasta,rice or potatoes on the side if there is a place for those things in your chosen diet plan
Directions
preheat oven to 400 then reduce heat to 375 when ready
1. Wash and chop all fresh vegetables
2. Arrange vegetables in large casserole dish as desired
3. Open can of corn and carefully drain,then pour corn over
vegetables evenly
4. Pour 1 1/2 cups of broth over vegetables.
5. Lightly season vegetables with Trader Joes 21 Season Salute
(or any similar no or low sodium seasoning of your preference)
6. Sprinkle 4 tsp of fresh shredded Parmesan over vegetables
7. Thoroughly wash chicken,place chicken breasts on top of
vegetables. Pour remainder of broth over chicken.
8. Sprinkle both sides of chicken with pepper.
9. Cover both sides of the chicken pieces with the Old Bay spice
10. Sprinkle remainder of shredded Parmesan cheese over chicken
11. Cover casserole with foil and bake at 375 for approx 45 mins.
(remove foil 10 mins prior to dish is finished cooking if desired)
12. Check internal temp of largest chicken piece if chicken temps
out at 160 and it looks and smells done then remove from oven
let cool enough to cut breasts in half to make 8 servings.
Serve and enjoy!
Serving Size: makes approx eight 10 oz servings (5oz breast fillet and 5oz of vegetable)
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKY13MONKEYS.
1. Wash and chop all fresh vegetables
2. Arrange vegetables in large casserole dish as desired
3. Open can of corn and carefully drain,then pour corn over
vegetables evenly
4. Pour 1 1/2 cups of broth over vegetables.
5. Lightly season vegetables with Trader Joes 21 Season Salute
(or any similar no or low sodium seasoning of your preference)
6. Sprinkle 4 tsp of fresh shredded Parmesan over vegetables
7. Thoroughly wash chicken,place chicken breasts on top of
vegetables. Pour remainder of broth over chicken.
8. Sprinkle both sides of chicken with pepper.
9. Cover both sides of the chicken pieces with the Old Bay spice
10. Sprinkle remainder of shredded Parmesan cheese over chicken
11. Cover casserole with foil and bake at 375 for approx 45 mins.
(remove foil 10 mins prior to dish is finished cooking if desired)
12. Check internal temp of largest chicken piece if chicken temps
out at 160 and it looks and smells done then remove from oven
let cool enough to cut breasts in half to make 8 servings.
Serve and enjoy!
Serving Size: makes approx eight 10 oz servings (5oz breast fillet and 5oz of vegetable)
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKY13MONKEYS.
