Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Cream of chicken soup: 1 can (10.75 oz)
- Cream of mushroom soup: 1 can (10.75 oz)
- Sour cream: 1 cup
- Shredded cheddar cheese: 1 cup
- Frozen peas: 1 cup
- Frozen carrots: 1 cup
- Sliced celery: 1 cup
- Diced onion: 1/2 cup
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cut chicken breasts into bite-sized pieces.
- In a large skillet, cook chicken until browned on all sides.
- In a large bowl, combine chicken, cream of chicken soup, cream of mushroom soup, sour cream, cheddar cheese, peas, carrots, celery, and onion. Season with salt and pepper.
- Spread mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 minutes, or until chicken is cooked through and sauce is bubbly.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 25 grams
Dish Characteristics:
- Creamy and cheesy
- Savory and flavorful
- Perfect for a family meal or potluck
- Easy to make and can be prepared ahead of time
User Comments:
- "This casserole is so delicious and comforting. I love the creamy sauce and the tender chicken."
- "I can't believe how easy this recipe is! It's perfect for a weeknight meal."
- "The kids love this casserole and it's a great way to get them to eat their vegetables."
- "I doubled this recipe and it fed a crowd. Everyone raved about it!"
- "This casserole is even better the next day. I make it on Sunday and it lasts me all week for lunch."
Special Precautions and Tips:
- If you don't have cream of chicken or mushroom soup, you can substitute with 2 cans of cream of celery soup.
- You can add other vegetables to this casserole, such as broccoli, corn, or potatoes.
- If you like a crispier topping, sprinkle some breadcrumbs or crushed crackers on top before baking.
