Chicken Vegetable Casserole

Name: Chicken Vegetable Casserole
Yield: 8 servings
Ingredients: 1 lb ground chicken breast, skinless; 1 cup onions, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 12 ozs frozen sliced carrots, thawed; 10 1/2 ozs low-fat cream of chicken soup; 1/4 cup fat-free milk; 2 ozs herb seasoned stuffing mix; 3 tbsps water

Adapted from Pepperidge Farm Incorporated

1 lb ground chicken breast, skinless
1 cup onions, chopped
1/2 tsp salt
1/2 tsp black pepper
12 ozs frozen sliced carrots, thawed
10 1/2 ozs low-fat cream of chicken soup
1/4 cup fat-free milk
2 ozs herb seasoned stuffing mix
3 tbsps water

Preheat oven to 400. Prepare a 11" x 7" casserole dish with cooking spray; set aside. In a large skillet, cook chicken and onions until chicken is no longer pink. Stir in salt, black pepper, carrots, chicken soup, and milk. MIx well and heat through. Spread mixture into prepared pan. In a small bowl, combine stuffing mix and water. Sprinkle evenly over top chicken mixture. Bake for 30 minutes, or until bubbly and hot.

Posted: 5/1/2025

Casseroles

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WW Points^* : 2.95

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 145 Calories from Fat 19 (13%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 36g	12%
Sodium 551mg	23%
Potassium 2mg	1%
Total Carbohydrate14g	5%
Dietary Fiber 1g	4%
Sugars 4g
Protein 15g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.