Veggie Chicken Veggie Casserole

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Nutritional Info
  • 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

View full nutritional breakdown of Veggie Chicken Veggie Casserole calories by ingredient
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Introduction

My own creation My own creation
Number of Servings: 4

Ingredients

    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

Tips

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.


Directions


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.

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