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    You are in: Home / Recipes / Chicken and Vegetable Casserole Recipe
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    Chicken and Vegetable Casserole

    Chicken and Vegetable Casserole. Photo by Lori Mama

    1/5 Photos of Chicken and Vegetable Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

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    Units: US | Metric


    1. 1
      Preheat oven to 350F.
    2. 2
      Rinse chicken and pat dry.
    3. 3
      Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
    4. 4
      Add chicken and cook quickly until browned on both sides.
    5. 5
      Remove chicken to a medium size shallow casserole.
    6. 6
      Add vegetables to casserole.
    7. 7
      In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
    8. 8
      Bake, covered 1 hour or until vegetables and chicken are tender.

    Ratings & Reviews:

    • on October 25, 2011


      Very good. I, as with others, used regular onions. I also omitted the celery. Personal preference.

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    • on March 01, 2010


      Loved this recipe - Instead of 2 cups of broth, mushroom soup & skim milk I used a new low sodium sauce (Cream of Chicken). Wonderful flavour and aroma while it is baking..I couldn't find any pearl onions so I used a whole onion quartered. Use only 2 breasts but the whole sauce. I have saved the leftover sauce for another recipe. This recipe will be made again Made again 28Feb2010 Used pearl onions and I cut up the breasts We loved it and I love doing it ahead and just popping it in the over 45 minutes before dinner.

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    • on February 11, 2010


      This recipe was a little bland, I felt that it needed some salt and pepper. Otherwise Okay.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken and Vegetable Casserole

    Serving Size: 1 (1109 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 916.2
    Calories from Fat 467
    Total Fat 51.9 g
    Saturated Fat 12.5 g
    Cholesterol 47.0 mg
    Sodium 5494.7 mg
    Total Carbohydrate 83.0 g
    Dietary Fiber 5.9 g
    Sugars 16.8 g
    Protein 32.4 g

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