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Chicken & Vegetable Casserole

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Submitted by sptsupe

YIELD

4 servings

PREP

10 min

COOK

READY

Ingredients

2 2
EACH EACH CHICKEN BREASTS
halved
4 4
EACH EACH CARROTS
quartered
1 237
CUP ML PEARL ONIONS *
2 2
EACH EACH CELERY STALKS
large pieces
2 2
EACH EACH POTATOES
quartered
¼ 59
CUP ML CHICKEN BROTH
1 1
10 OUNCE 10 OUNCE CREAM OF MUSHROOM SOUP
½ 118
CUP ML MILK, SKIM
¼ 1.3
TEASPOON ML THYME
dried *
0.6
TEASPOON ML SAGE
ground *
1 1
EACH EACH BAY LEAVES *

Directions

Preheat oven to 350℉ (180℃).

Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.

Add chicken and cook quickly until browned on both sides.

Remove chicken to a medium size shallow casserole.

Add vegetables to casserole.

In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.

Bake, covered 1 hour or until vegetables and chicken are tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 192 12% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 181mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 14%
Sugars g
Protein 34g
Vitamin A 207% Vitamin C 18%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 
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