Chicken and Vegetable Bake

Name: Chicken and Vegetable Bake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4 oz) can Condensed Cream of Celery Soup (Regular or 98%% Fat Free); 1/2 cup milk; 1 cup cooked broccoli flowerets or cauliflowerets; 1 cup cooked sliced carrot; 1 cup cooked cut green beans; 2 (4.5 oz)s cans White Chunk Chicken Breast in Water, drained; dash Ground black pepper; 1 (2.8 ounces) can French-Fried Onions (1 1/3 cups); 1/4 cup cooked red pepper strips (optional)

“Chicken and Vegetable Bake could be just the gluten free recipe you've been looking for. This recipe serves 4. One serving contains 300 calories, 12g of protein, and 16g of fat. For $1.9 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up cans chicken breast in water, milk, cut green beans, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It works well as a side dish. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 58%, this dish is solid. Similar recipes include Harvest Chicken & Vegetable Bake, Cheesy Chicken and Vegetable Bake, and Biscuit-Topped Chicken and Vegetable Bake.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Condensed cream of celery soup10 3/4 oz, Regular or 98%% Fat Free10.8 oz
Milk½ cup
Broccoli flowerets1 cup
Carrot1 cup
Cut green beans1 cup
Cans chicken breast in water4.5 oz, drained4.5 oz
Ground pepper1 dash
French-fried onions1 1/3 cups2.8 oz
Pepper stripsoptional¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole.
2
Bake at 350F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
3
Sprinkle with the remaining onions.

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