Chicken & Vegetable Casserole Recipe

Name: Chicken & Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts, cubed; 8 ounces egg noodles; 1 (10 3/4 ounce) cancondensed 98% fat-free cream of chicken soup; 1 cup soymilk or 1 cup cow's low-fat milk; ⅔ cup frozen corn; ⅔ cup frozen carrots; ⅔ cup frozen peas; ½ teaspoon paprika; ½ teaspoon garlic powder; salt and pepper; 4 ounces cheddar cheese (optional); cooking spray

Servings: persons

2 boneless skinless chicken breasts, cubed
8 ounces egg noodles
1 (10 3/4 ounce) cancondensed 98% fat-free cream of chicken soup
1 cup soymilk or 1 cup cow's low-fat milk
⅔ cup frozen corn
⅔ cup frozen carrots
⅔ cup frozen peas
½ teaspoon paprika
½ teaspoon garlic powder
salt and pepper
4 ounces cheddar cheese (optional)
cooking spray

1
Preheat oven to 375F Spray medium casserole dish with cooking spray and set aside.
2
Fill a large saucepan 2/3 full with water, bring to a boil and add egg noodles.
3
Return to boiling and add frozen carrots.
4
Boil 8 minutes, stirring every couple of minutes, then add peas and corn.
5
Continue to cook until noodles are done.
6
Drain in a colander and pour drained mixture into the casserole dish.
7
While you are doing this you can also;.
8
Spray a medium saucepan with cooking spray.
9
Heat pan over medium and add cubed chicken breast, paprika, garlic, pepper and salt.
10
Cook until chicken is no longer pink, stirring often.
11
When chicken is done, add soup and milk, stir well and heat for two minutes over medium.
12
Pour into casserole.
13
Fold chicken combination into noodle mixture.
14
Top with cheese if desired and bake at 375 for 20 minutes or until cheese is melted.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, cubed, 8 ounces egg noodles, 1 (10 3/4 ounce) cancondensed 98% fat-free cream of chicken soup, 1 cup soymilk or 1 cup cow's low-fat milk, and more.

Yes, Chicken & Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Vegetable Casserole

How did you like this recipe?

Frequently Asked Questions