Dinner

Robin's Chicken and Vegetable Casserole is for Dinner.

Robin's Chicken and Vegetable Casserole takes 15 minutes to prepare.

Robin's Chicken and Vegetable Casserole takes 40 minutes to cook.

Robin's Chicken and Vegetable Casserole makes 6 servings.

The ingredients for Robin's Chicken and Vegetable Casserole are:

2 large cans chicken breast packed in water, drained
1 can Campbell's reduced fat Cream of Chicken soup, do not add water
4 Tbsp. Helmann's reduced fat mayonnaise with olive oil
1 large jar (224 grams) marinated artichoke hearts, drained
1 Tbsp. dried parsley
1/4 tsp black pepper
1 tsp. dried tarragon flakes
1 bag steamable broccoli and cauliflower
1 bag steamable green peas or peas and carrots

Here is how you make Robin's Chicken and Vegetable Casserole:

Cook broccoli and cauliflower in microwave for 5 minutes. Cook peas in microwave for 5 minutes. Mix together soup, mayo, parsley, pepper and tarragon. Fold in drained chicken, artichoke hearts and vegetables. Put in 13x9 inch baking dish. Bake at 350 degrees F. for 35-45 minutes or until bubbling.Serve over brown rice or whole grain noodles.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user WATERONE.

The nutritional information for Robin's Chicken and Vegetable Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 323.1

• Total Fat: 10.1 g
• Cholesterol: 0.0 mg
• Sodium: 332.4 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 4.5 g
• Protein: 26.7 g