Veggie Chicken Veggie Casserole
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 441.3
- Total Fat: 27.0 g
- Cholesterol: 66.3 mg
- Sodium: 1,238.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.6 g
- Protein: 26.4 g
IntroductionMy own creation My own creation
2 tbsp Olive Oil
75 grams Onions, diced
70 grams Celery, diced
75 grams Carrots, diced
225 grams frozen Spinach defrosted, drained and squeezed partial dry
190 grams frozen Cauliflower, defrosted & cut into bite-sized pieces
55 grams Poblano Pepper, diced
120 grams Zucchini, diced
125 grams Broccoli, cut into bite-sized pieces
3 cloves Garlic, minced
110 grams Mushrooms, cut into bite-sized pieces
300 grams Rotisserie Chicken, cut into bite-sized pieces
1 can (10.75 oz) Cream of Mushroom Soup
1/2 can (10.75 oz) French Onion Soup
75 grams Pepper Jack Shredded Cheese
20 grams unsalted Tortilla Chips, finely crushed
You can use any combination of vegetables, both frozen & fresh that equal (roughly) 1,045 grams or 37.3 ounces. You could also use canned chicken breast meat in place of the rotisserie chicken. You can even change the cream soup to your favorite variety. Also feel free to change to your favorite shredded cheese and your favorite chip or pretzel topping (as long as it is unsalted) All of these changes should not significantly change the calorie count. You could make a bunch of changes each time and no one might realize you are making the same recipe over & over. Shhhh! It will be our secret.
PREHEAT the oven to 350 degrees
IN a very large ovenproof pan (like a large cast-iron frying pan), heat the olive oil over medium-high heat until hot.
ADD the onions, celery, and carrots. Saute until soft (a couple of minutes).
REDUCE the heat to medium and add the spinach, cauliflower, pepper, zucchini, broccoli, garlic, mushrooms, and chicken. Stir well to combine. Cook for about 5 minutes, stirring a few times.
IN a bowl, combine the two soups. Stir to mix thoroughly. Pour over the vegetable/chicken mixture and stir. Using the spoon smooth the top of the casserole.
TOP with the cheese and then the crushed tortilla chips.
TRANSFER the pan to the oven and bake for 22 minutes or until the casserole is hot & bubbly and the top begins to turn light golden brown.
SERVE & ENJOY!
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DILBERTA.