Vegetable Chicken Casserole

Total Time Prep: 10 min. Bake: 1 hour
Yield 5 servings
Test Kitchen Approved
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.

Ingredients

  • 3 cups cubed cooked chicken
  • 4 medium carrots, cut into chunks
  • 3 medium red potatoes, cut into chunks
  • 3 celery ribs, sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup water
  • 1/2 teaspoon salt
  • 1/4 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.
  2. Cover and bake at 350° for 60-75 minutes or until vegetables are tender.

Nutrition Facts

1 each: 288 calories, 10g fat (3g saturated fat), 80mg cholesterol, 812mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 28g protein.

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.
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC