Dinner

Vegetable, Chicken Bake is for Dinner.

Vegetable, Chicken Bake takes 20 minutes to prepare.

Vegetable, Chicken Bake takes 30 minutes to cook.

Vegetable, Chicken Bake makes 14 servings.

The ingredients for Vegetable, Chicken Bake are:

* *Campbell's Cream of Mushroom Soup (condensed), 4 cup (remove)
* Carrots, raw, 1 cup, chopped (remove)
* Celery, raw, 1 cup, diced (remove)
* Beans, french, 3.625 cup (remove)
* Onions, raw, .25 cup, chopped (remove)
* mccormick season salt, 2 tsp (remove)
* Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
* Yellow Sweet Corn, Canned, .666 cup (remove)
* *French Fried Onions, 5 tbsp (remove)
* Organics whole wheat fusilli pasta, 4 cup (remove)
* Olive Oil, 1 tbsp (remove)

Here is how you make Vegetable, Chicken Bake:

Chop carrots and celery. finely chop onions. Cook all of the pasta, drain, but do not rinse. Cook the chopped chicken in olive oil on the stove. Combine all ingredients (except french fried onions) in a large bowl. Spread the mixture in a casserole pan, top with french fried onions. Place in oven at 350 for 30 minutesNumber of Servings: 14Recipe submitted by SparkPeople user WORKITL.

The nutritional information for Vegetable, Chicken Bake is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 202.2

• Total Fat: 6.5 g
• Cholesterol: 22.3 mg
• Sodium: 600.4 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 5.8 g
• Protein: 13.0 g