Chicken Casserole
User Reviews
0
0 reviews
Unrated
Chicken Casserole
Report
This chicken casserole is pure comfort food! It features hearty veggies, pasta, tender chicken, and a creamy sauce. This quick and easy recipe is great for the whole family. Make it for busy weeknights, potlucks, meal prep, and leftovers!
Share:
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup cooked whole wheat pasta such as penne or rotini, see note
- 1 cup frozen mixed vegetables carrots, peas, broccoli
- 1 cup chicken broth
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- salt to taste
- pepper to taste
- 1 cup whole wheat breadcrumbs
- 2 tbsp melted butter
Add to Shopping List
Instructions
- First, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine the cooked chicken, cooked pasta, and frozen mixed vegetables.
- In a separate bowl, whisk together the chicken broth, sour cream, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the soup mixture over the chicken, pasta, and vegetables in the large mixing bowl. Stir everything together until evenly coated.
- Transfer the mixture to the greased baking dish and spread it out evenly.
- In a small bowl, combine the breadcrumbs and melted butter, stirring until the breadcrumbs are coated.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake the chicken casserole in the preheated oven for about 30 to 35 minutes, or until the casserole is hot and bubbly and the breadcrumbs are golden brown.
- Finally, remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
- Nutrition Facts
- Nutrition Facts Chicken Casserole Amount Per Serving Calories 284 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 8g50%Trans Fat 0.1gPolyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 67mg22%Sodium 348mg15%Potassium 214mg6%Carbohydrates 21g7%Fiber 3g13%Sugar 2g2%Protein 16g32% Vitamin A 1603IU32%Vitamin C 5mg6%Calcium 162mg16%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 284
- Calories from Fat 153
- % Daily Value*
- Fat 17g
- 26%
- Saturated Fat 8g
- 50%
- Trans Fat 0.1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4g
- Cholesterol 67mg
- 22%
- Sodium 348mg
- 15%
- Potassium 214mg
- 6%
- Carbohydrates 21g
- 7%
- Fiber 3g
- 13%
- Sugar 2g
- 2%
- Protein 16g
- 32%
- Vitamin A 1603IU
- 32%
- Vitamin C 5mg
- 6%
- Calcium 162mg
- 16%
- Iron 2mg
- 11%
- Use cooked shredded chicken. Make our Whole Chicken and use the meat for this recipe.
- Measure out the 1 cup of dry pasta. Then, cook the pasta. It will be more like 1.5 to 2 cups once cooked.
- To make this recipe gluten-free, use gluten-free pasta and gluten-free breadcrumbs.
- Bake until bubbly and golden brown.
- Store leftovers in the fridge for up to 5 days.
- Freeze for up to 2 months.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
