IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/4705/Chicken_Vegetable_Casserole
Chicken Vegetable Casserole
Customer Rating:
1 Ratings 1 Comment
Yield: 5 servings
Ingredients
| 3 | cups | cooked chicken | |
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| 4 | medium carrots, cut into chunks | ||
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| 3 | medium red potatoes, cut into chunks | ||
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| 3 | celery ribs, sliced | ||
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| 1 | can | (10.75 oz) condensed cream of chicken soup, undiluted | |
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| 2/3 | cup | water | |
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| 1/2 | teaspoon | salt | |
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| 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.
IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/4705/Chicken_Vegetable_Casserole
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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