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Chicken Vegetable Casserole

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Submitted by dida

YIELD

1 Casserole

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML CHICKEN
cooked, chopped
½ 118
CUP ML MAYONNAISE
1 1
CAN CAN WATER CHESTNUTS
chopped *
1 1
PACKAGE PACKAGE MIXED VEGETABLES
frozen
158
CUP ML CHEDDAR CHEESE
grated
1 ½ 7.5
TEASPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML PREPARED MUSTARD
¼ 1.3
TEASPOON ML CURRY POWDER

Directions

Combine soup, mayo, chestnuts, lemon juice, mustard and curry powder for sauce.

Mix well. In 1½ quart casserole, layer half veggies, chicken, sauce and cheese.

Repeat. Top with bread crumbs. (Freeze if desired at this point) Preheat oven to 375, thaw casserole and bake approx 1 hour or until heated through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 480 49% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 1049mg 44%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 14%
Sugars g
Protein 61g
Vitamin A 68% Vitamin C 10%
Calcium 19% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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