CHICKEN CASSEROLE

I MADE THIS FOR DINNER TONITE. I HAD LEFTOVER CHICKEN SO I CREATED THIS RECIPE TO SHARE WITH YOU ALL. IT WAS QUICK, FILLING AND LOW IN CALORIES... ENJOY

Chicken, potato, and veg casserole

Nutritional Info
Servings Per Recipe: 4
Calories: 271.5
Total Fat: 6.5 g
Cholesterol: 45.6 mg
Sodium: 574.1 mg
Total Carbs: 33.6 g
Dietary Fiber: 4.6 g
Protein: 21.0 g

Quick, filling and low calorie

Minutes to Prepare: 10
Minutes to Cook: 60
Number of Servings: 4

Ingredients

Potatoes plain (2 large potatoes) 12 oz
Chicken (cooked), no skin, roasted, (9 ounces) I used left over baked chicken
Mixed Vegetables, frozen, 1 package (10 oz
Cream of Chicken Soup, 1 can (10.75 oz)

Directions

peel potatoes and slice or dice, I slicked into 1/2 inch slices, in baking pan spray with butter spray and add potatoes, microwave safe and bake for 5 mins.
cut up chicken into bite sized pieces
when potatoes are done, spread over it the chicken piece, a bag of mixed veg's and the can of cream of chicken soup. fold all ingredients together and spread evenly over the potatoes, cover and bake for 60 mins at 375 degrees..

Serving Size: makes for servings

Number of Servings: 4

it was so good.