4.2 of 5 (33)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.5
  • Total Fat: 6.0 g
  • Cholesterol: 53.2 mg
  • Sodium: 606.2 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 18.8 g

View full nutritional breakdown of CHICKEN CASSEROLE calories by ingredient
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Easy to make, delicious, great for the coming cold weather - or any time! Easy to make, delicious, great for the coming cold weather - or any time!
Number of Servings: 4


    1 can cream of chicken soup
    1/2 cup skim milk
    1/2 cup cooked carrots
    1/2 cup cooked string beans
    1 1/2 cups cooked noodles
    8 oz cooked diced chicken breast
    1 Tbsp diced onion
    1/4 tsp pepper or to taste
    1/2 cup bread crumbs


Blend soup and milk in a casserole dish. Mix remaining ingredients, except crumbs, together with blended soup mixture. Top with crumbs.
Bake at 400 degrees for 25 minutes. Makes 4 servings.
*I sometimes use canned green beans if I have no fresh beans and I often stir a bit of Parmesan cheese into the mixture in the casserole just to give it even more taste

Number of Servings: 4

Recipe submitted by SparkPeople user DOLLYB1.

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Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    You can make cream sauce with Lactose free soy or regular milk and some chicken stock and poultry seasoning instead of the canned stuff. Less sodium, too. - 12/3/08

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  • Incredible!
    3 of 3 people found this review helpful
    i loved this recipe even though my husband thought it was a little dry, but one can add up 1 tbsp olive oil to the mix and it would make it tastier. - 11/3/08

    Reply from DOLLYB1 (11/3/08)
    Thanks for the nice comment. If you found it a bit dry, more milk could be added instead of olive oil.

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  • Incredible!
    1 of 1 people found this review helpful
    This will be very good tonight. I started the chicken breasts in my crockpot with onion soup mix and water. Cooked them on high a couple hours. Cut the chicken and added the rest to the crockpot and cooking 1 more hour. - 9/16/10

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  • 1 of 1 people found this review helpful
    Tip: Use cornstarch & follow the recipe to make white sauce for any "cream of" soup replacement. Lower sodium, too. - 11/12/08

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  • Very Good
    1 of 1 people found this review helpful
    skipped carrot and green beans actually since I don't care for either and instead added broccoli, peas and mushrooms. used less bread crumbs so i could add some cheese! this recipe can be very versatile, it was great! - 11/10/08

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