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

    Average Rating:

    2 Total Reviews

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    • on December 15, 2011

      I will make this again! I loved the simplicity and the chef's note that nay veggie can be added. Depending on the season is what we have in our home. With that said DH and I enjoyed this meal. I served wth smashed red garlic taters. I did omit muchrooms as we don't eat them. I used snow peas as that is what the store had. Steamed the carrots and peas together and added to the mix. I also threw in a bunch of brussel sprouts that were steamed (seperately) and fresh from the farmer's market. YUMMY! Wasn't sure about that but it came out tastey so next time I will throw some brocolli in as we can still get that fresh. Much enjoyment for us. I did make the whole recipe and as I was unsure about freezing due to the cream, we had a bit for lunch the next day and then again for a dinner over egg noodles a few days later. Let me know if this is a freezable dish as that would be fantabulous!

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    • on July 22, 2009

      A tasty one pot meal indeed... I replaced the Dijon with a wholegrain mustard, used snow peas in place of the sugar snaps and served over steamed rice. Lovely! Reviewed for Ed'n 8: MAKE MY RECIPE- Tag game Thanks for sharing :)

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    Nutritional Facts for Chicken Casserole

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 603.8
    Calories from Fat 240
    Total Fat 26.7 g
    Saturated Fat 13.3 g
    Cholesterol 255.1 mg
    Sodium 443.6 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 3.2 g
    Sugars 4.7 g
    Protein 66.9 g


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