Veggies and Chicken Casserole Recipe

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Brief

Servings: 6

Yield: 6 to 7 servings

Veggies and Chicken Casserole Recipe

Ingredients

1 onion

chopped

4 stalks celery

chopped

1 green bell pepper

chopped

1 (10.75 ounce) cancondensed cream of chicken soup

1 (10.75 ounce) cancondensed cream of celery soup

1 ¼ cups water

2 whole boneless

skinless chicken breast

cubed

1 cup croutons

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large skillet over medium heat saute the onion celery and green pepper in butter or margarine. Add the cream of chicken soup cream of celery soup and water and simmer all together until hot.

Step 3

Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.

Nutritional Information

Veggies and Chicken Casserole Recipe

Servings Per Recipe:6

Calories: 165

% Daily Value *

Protein: 12g 24%

Carbohydrates: 13.3g 4%

Dietary Fiber: 1.3g 5%

Sugars: 2.9g

Fat: 7g 11%

Saturated Fat: 1.8g 9%

Cholesterol: 32.5mg 11%

Vitamin A Iu: 437.8IU 9%

Niacin Equivalents: 7.2mg 56%

Vitamin B6: 0.3mg 19%

Vitamin C: 18.8mg 31%

Folate: 18.7mcg 5%

Calcium: 44.6mg 5%

Iron: 1.2mg 7%

Magnesium: 22.3mg 8%

Potassium: 309.5mg 9%

Sodium: 821.1mg 33%

Thiamin: 0.1mg 8%

Calories From Fat: 62.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.