Dinner

Veggie and chicken casserole is for Dinner.

Veggie and chicken casserole takes 10 minutes to prepare.

Veggie and chicken casserole takes 60 minutes to cook.

Veggie and chicken casserole makes 8 servings.

The ingredients for Veggie and chicken casserole are:

8.0 cup Bird's Eye, Mixed Vegetables, Frozen, California Blend (Carrots, Brocolli, Cauliflower)
2.5 cup Low Fat Cream of Mushroom Soup
0.66 cup, shredded Cheddar Cheese
0.33 cup, crumbled Feta Cheese
0.33 cup Sour Cream, reduced fat
12.0 ounces Chicken Breast (cooked), no skin, roasted
3.0 tbsp Kirkland Crumbled Bacon Bits
0.25 cup Bread crumbs, dry, grated, seasoned
1.0 tbsp Garlic powder
1.0 medium (2-1/2" dia) Onions, raw

Here is how you make Veggie and chicken casserole:

If using fresh vegetables chop into pieces, saute harder veggies like carrots or potatoes to soften a bit. Mix everything in a large bowl and split into two 9x11 baking dishes . Bake @350? for 1 hour. You can go vegetarian on this recipe, maybe add some beans for the protein.Serving Size: Makes 2- 9x11 baking dishes. 4 servings per dishNumber of Servings: 8.0Recipe submitted by SparkPeople user JKSTREU.

The nutritional information for Veggie and chicken casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 223.7

• Total Fat: 9.3 g
• Cholesterol: 48.8 mg
• Sodium: 627.9 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 2.2 g
• Protein: 16.3 g