Here's a tasty way to use up leftovers, or a simple dish to start from scratch. Canned chicken, French fried onions and cream of celery soup make it easy and delicious.
* 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.
* Bake at 350°F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 | ||
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Calories: 152 | ||
Calories from Fat: 65 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 614.4mg | 21 % | |
Potassium 329.5mg | 9 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 15.1g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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