Chicken Corn Casserole with Velveeta cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 604.8
- Total Fat: 26.1 g
- Cholesterol: 84.3 mg
- Sodium: 3,414.9 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 2.7 g
- Protein: 39.5 g
View full nutritional breakdown of Chicken Corn Casserole with Velveeta cheese calories by ingredient
Introduction
This recipe is one of my favorites, you should try it today! This recipe is one of my favorites, you should try it today!Number of Servings: 6
Ingredients
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4 skinless chicken breasts
1 small can of chicken broth
1 can creamed corn
1 can yellow sweet corn
1/4 c of veleeta cheese, cubed
1 can of cream of mushroom soup
1/2 bag of stovetop stuffing
8 oz sour cream
1 cup of cottage cheese (2%)
1 cup cooked rice (I calculated white but you can use brown too)
Directions
Boil the chicken in the chicken broth until done.
Meanwhile stir together both cans of corn, sour cream, cottage cheese, mushroom soup, and cooked rice. Cut the velveeta into blocks and add to the corn mixture. Pour in half the bag of stuffing (uncooked.) Season with salt and pepper.
When the chicken is cooked, drain the broth and then shred it, and add it to the corn mixture. Bake at 350 degrees for 45 minutes to 1 hour. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KELLIEDOOLITTLE.
Meanwhile stir together both cans of corn, sour cream, cottage cheese, mushroom soup, and cooked rice. Cut the velveeta into blocks and add to the corn mixture. Pour in half the bag of stuffing (uncooked.) Season with salt and pepper.
When the chicken is cooked, drain the broth and then shred it, and add it to the corn mixture. Bake at 350 degrees for 45 minutes to 1 hour. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KELLIEDOOLITTLE.