Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Recipe Summary

25 mins
18 mins
43 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place vegetables in a sieve or colander. Run cold water over vegetables to thaw. Separate breadsticks into 12 pieces; set aside.

  • In a plastic bag combine flour, sage, salt, and pepper. Add chicken pieces, about one-fourth at a time, shaking to coat. In a large skillet heat oil over medium-high heat. Add chicken; sprinkle with any remaining flour mixture. Cook and stir about 2 minutes or until brown. Add broth, milk, and vegetables. Bring to boiling, stirring once.

  • Divide chicken mixture among four 16-ounce au gratin dishes or individual casseroles. Arrange three breadsticks across the top of each dish. Sprinkle with cheese. Bake about 18 minutes or until breadsticks are browned and filling is bubbly.

Nutrition Facts

544 calories; fat 17g; cholesterol 64mg; saturated fat 7g; carbohydrates 61g; mono fat 6g; poly fat 3g; insoluble fiber 4g; sugars 6g; protein 35g; vitamin a 3790IU; vitamin c 8.3mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 12mg; vitamin b6 0.6mg; folate 56.4mcg; vitamin b12 0.5mcg; sodium 1138mg; potassium 435mg; calcium 171.6mg; iron 4.3mg.