Chicken-Vegetable Casserole

Chicken-Vegetable Casserole Enlarge Image
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1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Start to Finish:
25 mins
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Chicken-Vegetable Casserole

Ingredients
1
16 ounce package frozen stew vegetables (potatoes, carrots, onion, and celery)
1
18 ounce jar home-style gravy (1 3/4 cups)
1
teaspoon finely snipped fresh sage or 1/2 teaspoon ground dried sage
2
cups cut-up deli-roasted chicken
1/4
teaspoon ground black pepper
1/4
teaspoon nutmeg
1
medium cooking apple, thinly sliced
 
Fresh sage leaves (optional)
2
tablespoons butter, melted

Directions

  1. Preheat oven to 450 degrees F. In a large microwave-safe bowl combine vegetables, gravy, and the 1 teaspoon sage. Cover with vented plastic wrap; microwave on 100 percent power (high) for 5 minutes. Add chicken; cover and microwave for 4 to 6 minutes more or until stew is heated through and vegetables are tender, stirring occasionally.
  2. Meanwhile, in a small bowl combine pepper and nutmeg; set aside.
  3. Spoon stew into four 14- to 16-ounce casseroles. Top with apple and, if desired, fresh sage. Drizzle with melted butter; sprinkle with nutmeg mixture.
  4. Bake uncovered, about 10 minutes or until bubbly and apple slices begin to brown.

Nutrition Facts

(Chicken-Vegetable Casserole)
    Per serving:
  • 297 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 71 mg chol.,
  • 23 g carb.,
  • 3 g fiber,
  • 9 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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