Cream of Chicken Vegatable Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 235.3
- Total Fat: 3.1 g
- Cholesterol: 36.5 mg
- Sodium: 1,416.9 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 5.8 g
- Protein: 19.1 g
View full nutritional breakdown of Cream of Chicken Vegatable Casserole calories by ingredient
Introduction
This is a tasty casserole and it is great because you can put whatever you have on hand in it. The following ingredients are my favorites but if you prefere different veggies or rice, or different meat, or even no meat that is great too! This is a tasty casserole and it is great because you can put whatever you have on hand in it. The following ingredients are my favorites but if you prefere different veggies or rice, or different meat, or even no meat that is great too!Number of Servings: 4
Ingredients
-
8 oz chicken lean chicken breast
14.5 oz can of fat free, low sodium chicken broth
1 3.8 oz box of Rice-A-Roni (makes 2 cups cooked rice)
~I recommend whole grain Chicken & Herb
1 cup spinach
1/2 cup peas
1/2 cup corn
1/2 carrots
2/3 can of 98% fat free cream of chicken soup
Fresh ground garlic salt to taste
Directions
Set the oven to 350*
Cook the rice a roni in 1/2 the can of chicken broth for about 25 minutes. (By cooking the rice in the chicken broth you still get all the flavor without the fat and calories of the oil and butter.)
Begin to heat the chicken brothf for the chicken breast While it is heating cut the chicken into bite size pieces. Put the chicken in the broth and bring it to a boil. Simmer the chicken in the broth for about 10 minutes.
While the chicken is cooking combine 1 cup of frozen spinach in a bowl with 1/2 cup of frozen or fresh peas, 1/2 cup of frozen or fresh corn, and a 1/2 cup of frozen or fresh carrots. Stir in the 2/3 can of condensed cream of chicken soup. When the chicken and the rice are finished cooking add them to the vegetables and soup. Bake the casserole in the oven for about 30 minutes.
Yields: 4 servings (about 1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYLAURA.
Cook the rice a roni in 1/2 the can of chicken broth for about 25 minutes. (By cooking the rice in the chicken broth you still get all the flavor without the fat and calories of the oil and butter.)
Begin to heat the chicken brothf for the chicken breast While it is heating cut the chicken into bite size pieces. Put the chicken in the broth and bring it to a boil. Simmer the chicken in the broth for about 10 minutes.
While the chicken is cooking combine 1 cup of frozen spinach in a bowl with 1/2 cup of frozen or fresh peas, 1/2 cup of frozen or fresh corn, and a 1/2 cup of frozen or fresh carrots. Stir in the 2/3 can of condensed cream of chicken soup. When the chicken and the rice are finished cooking add them to the vegetables and soup. Bake the casserole in the oven for about 30 minutes.
Yields: 4 servings (about 1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYLAURA.