Creamy Chicken & Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.5
  • Total Fat: 3.4 g
  • Cholesterol: 54.8 mg
  • Sodium: 866.6 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 25.3 g

View full nutritional breakdown of Creamy Chicken & Vegetables calories by ingredient

Number of Servings: 8


    I mae this for a lot of people, but you can always reduce the amounts if you'd like.

    1.5 lbs cooked chicken breast-cut into 1/2 inch cubes
    1 bag (10 oz.) frozen broccoli, cauliflower, carrots (thawed)
    .5 bag (10 oz.) frozen yellow sweet corn (thawed)
    1 bag (10 oz) frozen yellow squash (thawed)
    2 cans campbell's 98% Fat Free Broccoli & Cheese soup
    1 can campbell's 98% Fat Free Cream of Chicken soup
    3/4 cup seasoned bread crumbs


Cut chicken into 1/2 inch cubes and boil about 15-20 minutes (add seasoned salt to water for extra flavor). Be sure to thaw frozen vegetables. Mix broccoli and cheese soup, cream of chicken soup and milk in separate dish. Combine cooked chicken and vegetables in baking pan. Pour soup mixture over chicken and vegetables. Top with bread crumbs. Bake at 450 degrees for 15-20 minutes or until top is golden brown. Makes 8, 1 cup servings. Its great by itself or you can serve with rice.

Number of Servings: 8

Recipe submitted by SparkPeople user PRINCESSLINS.