Back to School Chicken Veggie Casserole Recipe

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Ingredients:

Serving

1 (10 oz) can low-fat condensed cheddar cheese soup
1 cup low-fat milk
2 tbsp instant minced onion
1 (10 oz) frozen mixed vegetables (thawed and drained )
1 1/2 cups cut up cooked chicken
2 cups bisquick reduced-fat baking mix
2 tsp light mayonnaise
1 egg

Directions:

Preheat ovean to 400*.
Heat soup, milk and instant minced onion to boiling in 3 quart sauce pan, stirring constantly.
Stir in vegetables and chicken.
Pour into ungreased rectangle 11 x 7 x 1/2 baking dish.
Mix remaining ingredients until crumbly and sprinkle over top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.28 Kcal (1098 kJ)
Calories from fat	112.18 Kcal
		% Daily Value*
Total Fat	12.46g	19%
Cholesterol	41.79mg	14%
Sodium	537.59mg	22%
Potassium	219.17mg	5%
Total Carbs	28.61g	10%
Sugars	4.03g	16%
Dietary Fiber	0.94g	4%
Protein	10.81g	22%
Vitamin C	0.5mg	1%
Iron	1.3mg	7%
Calcium	205.1mg	21%

Amount Per 100 g
Calories	174.33 Kcal (730 kJ)
Calories from fat	74.57 Kcal
		% Daily Value*
Total Fat	8.29g	19%
Cholesterol	27.78mg	14%
Sodium	357.32mg	22%
Potassium	145.68mg	5%
Total Carbs	19.01g	10%
Sugars	2.68g	16%
Dietary Fiber	0.63g	4%
Protein	7.18g	22%
Vitamin C	0.4mg	1%
Iron	0.9mg	7%
Calcium	136.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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