Chicken Stroganoff Casserole
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 252.5
- Total Fat: 4.5 g
- Cholesterol: 40.0 mg
- Sodium: 344.2 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 4.7 g
- Protein: 20.0 g
View full nutritional breakdown of Chicken Stroganoff Casserole calories by ingredient
Submitted by: FDOODLES
Number of Servings: 11
Ingredients
-
Chicken Breast, no skin, 545 grams
Broccoli, fresh, 346 grams
Cauliflower, raw, 330 grams
*Flour, white, .125 cup
*Daisy Light Sour Cream, 16 tbsp
McCormick Chicken Base, 2 tsp
Water, tap, 1 cup (8 fl oz)
Heartland Whole Wheat Rontini Pasta, 1 13.25 oz package
Directions
1. Boil pasta according to box directions. Start step 2 while pasta is boiling.
2. Cut chicken breast, broccoli & cauliflower into bite sized pieces. Saute chicken in non-stick skillet until cooked through.
3. Drain the pasta, leave in strainer/colander. Put chicken (and it's juice) and veggies into the large pot used for the pasta, cover and steam on medium heat for 5 minutes.
4. While the chicken & veggies are steaming, add milk, chicken base and flour to the non-stick skillet used to cook the chicken in, simmer until thickened. Add sour cream and mix well.
4. Mix cooked pasta and sour cream sauce into chicken and veggie mixture.
Makes approximately 16 cups, 11 servings, 1.5 cups each.
Number of Servings: 11
Recipe submitted by SparkPeople user FRANKIEFROG.
2. Cut chicken breast, broccoli & cauliflower into bite sized pieces. Saute chicken in non-stick skillet until cooked through.
3. Drain the pasta, leave in strainer/colander. Put chicken (and it's juice) and veggies into the large pot used for the pasta, cover and steam on medium heat for 5 minutes.
4. While the chicken & veggies are steaming, add milk, chicken base and flour to the non-stick skillet used to cook the chicken in, simmer until thickened. Add sour cream and mix well.
4. Mix cooked pasta and sour cream sauce into chicken and veggie mixture.
Makes approximately 16 cups, 11 servings, 1.5 cups each.
Number of Servings: 11
Recipe submitted by SparkPeople user FRANKIEFROG.
