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Chicken'N' Vegetable Casserole

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Submitted by RicanMami

YIELD

10 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

¼ 59
CUP ML BUTTER
¼ 59
1 ½ 355
CUPS ML CHICKEN BROTH
10 289
OUNCES ML/G FROZEN PEAS & CARROTS MIX
cooked
¼ 59
CUP ML PIMENTOS
chopped
1 1
MEDIUM MEDIUM ONIONS
chopped
¼ 59
CUP ML GREEN BELL PEPPERS
chopped
1 15
TABLESPOON ML BUTTER
1 1
ENVELOPE ENVELOPE MASHED POTATOES
instant *
¼ 1.3
TEASPOON ML SEASONED SALT

Directions

Melt butter, blend flour, and gradually add chicken broth to make a smooth sauce.

Cook over low heat until thick, stirring constantly.

Add seasoning salt and mushroom soup.

Add peas and carrots, pimentos and onion.

Sauté green pepper in butter; add to mixture.

Pour into greased casserole.

Prepare potatoes according to directions on package.

Top casserole with mashed potatoes using a pastry tube.

Bake at 400? for 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 108 60% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 225mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 22% Vitamin C 17%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 
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