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Chicken & Vegetable Casserole

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

Ready

Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 each chicken breasts
halved
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4 each carrots
quartered
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1 cup pearl onions
* Camera
2 each celery stalks
large pieces
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2 each potatoes
quartered
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¼ cup chicken broth
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1 10 ounce cream of mushroom soup
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½ cup milk, skim
¼ teaspoon thyme
dried
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teaspoon sage
ground
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1 each bay leaves
* Camera

Ingredients

Amount Measure Ingredient Features
2 each chicken breasts
halved
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4 each carrots
quartered
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237 ml pearl onions
* Camera
2 each celery stalks
large pieces
Camera
2 each potatoes
quartered
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59 ml chicken broth
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1 10 ounce cream of mushroom soup
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118 ml milk, skim
1.3 ml thyme
dried
* Camera
0.6 ml sage
ground
* Camera
1 each bay leaves
* Camera

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 19212% 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?
 

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