Chicken Veggie Casserole

3.6
(24)

In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. 'To save time, you can substitute a package of frozen vegetables,' Bonnie suggests.

Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 3 cups cubed cooked chicken

  • 4 medium carrots, cut into chunks

  • 3 medium red potatoes, cut into chunks

  • 3 celery ribs, sliced

  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

  • cup water

  • ½ teaspoon salt

  • ¼ teaspoon pepper

Directions

  1. Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350 degrees F for 60-75 minutes or until vegetables are tender.

Tips

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

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