* 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.
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (43%)|
|Amt Per Serving||% DV|
|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 %|
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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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