Chicken Vegetable Casserole

Customer Rating: 4

1 Ratings 1 Comment

Yield: 5 servings

Ingredients

3 cups cooked chicken

4 medium carrots, cut into chunks

3 medium red potatoes, cut into chunks

3 celery ribs, sliced

1 can (10.75 oz) condensed cream of chicken soup, undiluted

2/3 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

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Nutrition Facts

Yield: 5 servings

Approximate Nutrient Content per serving:

Calories: 308

Calories From Fat: 81

Total Fat: 9g

Saturated Fat: 3g

Cholesterol: 68mg

Sodium: 723mg

Total Carbohydrates: 30g

Dietary Fiber: 4g

Protein: 25g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Place chicken in a greased shallow 2- quart baking dish with cover.

Top chicken with the carrots, potatoes and celery.

Combine the soup, water, salt and pepper; pour over vegetables.

Cover and bake at 350 degrees F for 60 to 75 minutes or until vegetables are tender.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Denise A Grandview, Mo

“Sometimes it's hard to get kids to eat vegetables. No problem at our house with this casserole. Tastes great!”

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