Chicken & Vegetable Pot Pie Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.2
  • Total Fat: 14.7 g
  • Cholesterol: 36.6 mg
  • Sodium: 956.1 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 16.4 g

View full nutritional breakdown of Chicken & Vegetable Pot Pie Casserole calories by ingredient
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Easy comfort food like mom made. Easy comfort food like mom made.
Number of Servings: 6


    1 13-oz can Cooked Chunk Chicken Breast in water (985 fat free), drain & save 3 Tbsp of broth
    2 15-oz cans Mixed Vegetables
    1 10.5-oz Cream of Chicken Soup
    1/2 c. Onion, chopped
    30 Ritz Whole Wheat Crackers, crushed to crumbs
    6 Tbsp Parkay Soft Spread


Preheat oven to 350 degrees.

In small mix bowl, mix cracker crumbs & margarine. Set aside.

Mix soup with 3 Tbsp broth, then add chicken, vegetables & onion. Mix well and pour into buttered casserole dish. Top with cracker crumbs. Bake until crumbs start to brown--about 20 min.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BRATFROMPRATT.

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