Swanson® Chicken and Vegetable Bake

Swanson® Chicken and Vegetable Bake

"Everyone will adore this colorful and creamy chicken bake with broccoli, carrots, and green beans topped with crispy French fried onions."
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Ingredients

40 m servings 284 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir 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. Bake at 350 degrees F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
  2. Sprinkle the remaining onions over the chicken mixture. Bake for 5 minutes or until the onions are golden brown.

Footnotes

  • Serving Suggestion: Serve with tossed salad with Ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.

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