Chicken And Vegetable Casserole Recipe

Name: Chicken And Vegetable Casserole
Ingredients: 12 chicken thighs; 4 med. onions, minced; 2 c. corn (if canned, drain); 2 c. peas (frzn, uncooked); 4 tbsp. lowfat milk; 4 tbsp. cornstarch; 1 c. chicken broth

by CookEatShare Cookbook

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Servings: 6

Ingredients

Cost per serving $1.51 view details

12 chicken thighs
4 med. onions, minced
2 c. corn (if canned, drain)
2 c. peas (frzn, uncooked)
4 tbsp. lowfat milk
4 tbsp. cornstarch
1 c. chicken broth

Directions

Brown thighs in butter or possibly oil and place in casserole (one layer only). Saute/fry onions in drippings. Pour corn and peas over chicken and top with onions. Combine 4 Tbsp. lowfat milk and 4 Tbsp. cornstarch in chicken broth and pour over chicken and vegetables. Bake at 375 degrees for 40 min.

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Amount Per Serving	%DV
Serving Size 247g
Recipe makes 6 servings
Calories 275
Calories from Fat 128	47%
Total Fat 14.23g	18%
Saturated Fat 4.1g	16%
Trans Fat 0.2g
Cholesterol 76mg	25%
Sodium 142mg	6%
Potassium 411mg	12%
Total Carbs 17.87g	5%
Dietary Fiber 2.8g	9%
Sugars 4.96g	3%
Protein 18.62g	30%

Chicken And Vegetable Casserole Recipe

Ingredients