Chicken and Vegetable Bake
Chicken and Vegetable Bake could be just the gluten free recipe you've been looking for. This recipe serves 4. One serving contains 300 calories, 12g of protein, and 16g of fat. For $1.9 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up cans chicken breast in water, milk, cut green beans, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It works well as a side dish. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 58%, this dish is solid. Similar recipes include Harvest Chicken & Vegetable Bake, Cheesy Chicken and Vegetable Bake, and Biscuit-Topped Chicken and Vegetable Bake.
Diets
Ingredients
condensed cream of celery soup
10.75 oz
milk
0.5 cup
broccoli flowerets
1 cup
carrot
1 cup
cut green beans
1 cup
cans chicken breast in water
4.5 oz
ground pepper
1 dash
french-fried onions
2.8 ounces
pepper strips
0.25 cup
Cooking in Steps
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1Stir 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.
black pepper
red pepper
broccoli
carrot
whole chicken
onion
beans
milk
-
2Bake at 350F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
whole chicken
oven -
3Sprinkle with the remaining onions.
onion
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4Bake for 5 minutes or until the onions are golden brown.
onion
oven
